But during the winter when we are land-based, penne is a special treat. I put this dish together with a few simple ingredients to really focus on the pasta. It is a large serving and quite filling.
I used a whole tablespoon of olive oil because I wanted dinner to keep us satisfied throughout the evening... if you prefer, just use a teaspoon, and deduct 1 from the Points Plus count per serving.
Italian Pasta with Beans
Makes 2 servings
- 1 Tbs EVOO
- 2 cloves garlic, smashed and minced
- 2 cups cannded diced tomatoes
- 1/2 cup fresh parsley, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper to taste
- 1 cup white kidney beans
- 4 ounces dry weight penne pasta
- 1 Tbs light parmesan cheese
- Cook pasta according to package directions.
- Saute garlic in olive oil in a large skilket over MEDIUM-LOW heat.
- Add tomatoes, parsley, basil and oregano. Increase heat a bit and simmer for 15 minutes.
- Add beans and simmer for 5 minutes longer till beans are heated through
- Add pasta to skillet and stir to combine.
- Season with salt and pepper.
- Divide mixture between 2 serving plates.
- Sprinkle each serving of pasta with with parmesan cheese.
Weight Watchers P+ = 12.
Calories ; Protein 21g; Carbohydrate 81g; Fat 10g; Fibre 15g.
Olive oil cannot take very high heat and neither can garlic. Don't let it brown.
Wash and chop the parsley, discarding any woody stems.
Add the tomatoes, parsley, and herbs to the skillet and simmer for about 15 minutes to reduce the tomato juice.
After the beans are heated, add the cooked pasta and combine well. Make sure it is hot before removing to serving plates.
A sprinkling of parmesan cheese is a nice garnish.