Penne with White Beans and Shaved Asiago

Penne with White Beans and Shaved Asiago

Serves 4

For extra protein, and a delicious twist, toss the finished pasta with drained canned tuna or shredded rotisserie chicken.

  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, cored, seeded, and thinly sliced
  • 1 green bell pepper, cored, seeded, and thinly sliced
  • 3 fennel bulbs, thinly sliced
  • 1 tablespoon chopped rosemary
  • 1/3 cup chopped flat-leaf parsley
  • 2 cups cooked white beans, drained
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • 12 ounces dried penne pasta
  • 2 ounces aged Asiago cheese, shaved
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Heat oil in a large skillet over medium heat. Add garlic and onions, lower heat and cook for 3 minutes. Add peppers and fennel and continue to cook 8 to 10 minutes longer, or until softened. Mix in rosemary, parsley and beans and cook until heated through, about 3 minutes. Season with salt and pepper.

Meanwhile, cook penne according to package directions. Drain and immediately toss with white bean mixture. Garnish with Asiago cheese and drizzle with extra olive oil, if desired.

Nutritional Info: 
Per Serving:680 calories (190 from fat), 21g total fat, 5g saturated fat, 15mg cholesterol, 830mg sodium, 103g carbohydrate (15g dietary fiber, 8g sugar), 23g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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