I know I left you guys high and dry this Labor Day weekend, but the truth is I didn’t do much cooking. I’m headed to Jersey later this week to spend a week down the shore with my family so I was laying pretty low this weekend. But I did get to make this Whole Wheat Penne w/ No-Cook Tomato Sauce and White Beans.
This was a very last minute meal. A decision made based upon having a pile of tomaotes on the counter and no plans for dinner. I remember seeing someone (it was either Giada or Rachael Ray) on the Food Network make a No-Cook Tomato Sauce awhile back, so I thought I would give it a go.
I’ll tell you this much… it was easy! Super, super easy and quick. It had a very fresh, light flavor and the beans added some extra protein and a good texture. I will definitely be making this again!
Quick Tip: Whenever I cook with canned beans, I always rinse them under cold water first. This rinses off about 60% of the sodium.
*Oh, and stay tuned because I have a great video coming this week that will definitely kick off your football season with a clean, simple, and delicious dish!
Whole Wheat Penne w/ No-Cook Tomato Sauce & White Beans
Yield: Serves 6
- 1lb. of whole wheat penne pasta
- 4 Beefsteak tomatoes
- 2-3 cloves of garlic
- 1-15oz. can of white beans, rinsed and drained
- 2 tbsp extra virgin olive oil
- ½ cup chopped basil
- Salt and Pepper to taste
- Garnish: Parmesan Cheese
Cook penne according to package.
*Be sure not to overcook your pasta. I always cook whole wheat pastas al dente because once they get past al dente they tend to get mushy or may even begin to fall apart.
Pulse garlic in a food processor until finely minced. Add tomatoes, olive oil, and salt and pepper and blend together. Once everything is well combined pour over cooked pasta.
Stir in White beans and basil. Top with some Parmesan cheese and enjoy!!
Calories per serving: 332; Total Fat: 6.6g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 36mg; Carbohydrate: 63.8g; Dietary Fiber: 10.9g; Sugars: 3.5g; Protein: 11.8g