Pasta Cannelini
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, nuggets
uncooked |
* |
| 2 | teaspoons |
olive oil
|
|
| 1 | cup |
onions
thinly sliced |
|
| 1 | x |
garlic
clove, minced |
*
|
| 28 | ounces |
tomatoes, canned
chopped |
|
| 15 | ounces |
chickpeas (garbanzo beans)
cooked |
|
| 1 | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, nuggets
uncooked |
* |
| 1E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
thinly sliced |
|
| 1 | x |
garlic
clove, minced |
*
|
| 809.2 | ml/g |
tomatoes, canned
chopped |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
cooked |
|
| 5 | ml |
oregano
|
|
Directions
Cook pasta to desired doneness; drain and keep warm.
Heat oil in large nonstick skillet until hot.
Add onions and garlic; cook and stir about 6 minutes or until onion is tender.
Add tomatoes, beans and oregano; mix well.
Bring to a boil. Reduce heat; simmer 5 to 10 minutes to blend flavors.
Serve over pasta.
