Welcome!
You're one step away from building your shopping list. Log in to get started
Penne with White Beans and Shaved Asiago
Serves 4
Time 30 min
The addition of white beans to pasta makes for a heartier meal that's filled with tender onions and peppers. For extra protein, and a delicious twist, toss the finished pasta with drained canned tuna or shredded rotisserie chicken.
Special Diets:
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 yellow onion, chopped (about 1/2 cup)
- 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 fresh rosemary
- 1/3 cup chopped fresh flat-leaf parsley
- 2 cups cooked white beans, drained
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 12 ounces dried penne
- 2 ounces aged Asiago cheese, shaved
Method
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 carbohydrates (15g dietary fiber, 8g sugar), 23g protein.
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.
See our Terms of Service.
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 yellow onion, chopped (about 1/2 cup)
- 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 fresh rosemary
- 1/3 cup chopped fresh flat-leaf parsley
- 2 cups cooked white beans, drained
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 12 ounces dried penne
- 2 ounces aged Asiago cheese, shaved