Pasta With White Beans, Pesto And Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Garlic clove, chopped | |
| 1/2 | c | Chopped drained oil-packed |
| sun-dried | ||
| tomatoes | ||
| 1/2 | c | Dry white wine |
| 1/3 | c | Purchased pesto sauce |
| 1 | Cannellini, white kidney | |
| beans rinsed | ||
| drained 15-ounce | ||
| 8 | oz | Gemelli pasta |
| 1/4 | c | Freshly grated Parmesan |
| cheese about 1 ounce |
INSTRUCTIONS
Heat olive oil in heavy medium saucepan over medium heat. Add garlic; saute 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper. Makes 4 Servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 323 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2635
Calories From Fat: 1704
Total Fat: 193.2g
Cholesterol: 171.7mg
Sodium: 3981.8mg
Potassium: 2156.6mg
Carbohydrates: 103.3g
Fiber: 32.6g
Sugar: 9.5g
Protein: 108.1g