Ingredients20 m servings 502 cals
- COMBINE pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat; add pesto.
- COOK, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper.
Per Serving: 502 calories; 22.1 g fat; 57.1 g carbohydrates; 19.9 g protein; 22 mg cholesterol; 1155 mg sodium. Full nutrition
ReviewsRead all reviews 8
My family enjoyed this dish -- hot, and then cold the following day -- I think it would be great with grilled chicken.
I always use dried beans for this soaked over night and boiled until done! Inexpensive and healthy meal!! Thanks!
VERY good! Since I am vegetarian, I used a vegetable bouillon, and it turned out to be very salty. So for the veg ppl: use a low sodium one! This aside, I think 2 small tomatoes are more than en...
Good food! My boyfriend and I agreed that the tomatos were kind of yuck, though. Perhaps something like mushrooms would be good. We also threw in some grilled chicken. The pasta cooked in br...
I used vegetable bouillion to make it vegetarian and also swapped mushrooms for the tomatoes. Love the fact it uses only one pot. All in all a good meal. Bound to be on the menu again. Thanks.
It's very easy and delicious. I didn't want to put in the white beans so I added frozen green peas instead and it was great. Thanks.
We just finished this and we were blown away by how flavorful this dish was and how simple and economical. It also felt good to go 'meatless' for dinner yet still felt full when we finished. Onl...