Ingredients
- 4 oz whole grain penne pasta uncooked
- 7 1/2 oz navy beans rinsed and drained
- 1 Tbsp Tuscan Herb Olive Oil
- 1 cup grape tomatoes
- 12 kalamata olives pitted
- 2 tsp dried basil leaves
- 1/2 tsp Garlic minced
- 2 oz crumbled feta cheese
Servings:
Units:
Instructions
- Cook pasta according to package directions omitting any salt or fat. Add beans during last minute of cooking.
- Meanwhile heat oil in large nonstick skillet over medium-high heat. Cook tomatoes 3 minutes or until skins begin to split slightly, stirring occasionally. Add olives, basil and garlic and cook 15 seconds, stirring gently, yet constantly. Remove from heat, cover and let stand to absorb flavors while pasta is still cooking.
- Drain pasta mixture, shake off excess liquid, place in shallow pasta bowl or serving platter. Sprinkle evenly with cheese and top with tomato mixture.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
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