8 oz. pasta, whole wheat or fiber-fortified (I like SmartTaste)
1 TB extra virgin olive oil
15 oz. can cannellini beans, rinsed
1 glove minced garlic
1 lb diced fresh tomatoes
1/4 chopped or sliced black olives
1/2 c fresh chopped basil (or 1 TB dried)
1/4 tsp salt
crushed red pepper to taste
1/4 c grated romano or parmesan cheese
Directions:
– boil pasta 8 to 10 minutes or until tender (I like ‘Al Dente’)
– heat oil, cook garlic and beans about 3 min
– add tomatoes, olives, basil, salt and pepper
– divide pasta into four servings and top with sauce and cheese
Hi, I'm Cathe
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