Sign Up

Serves: 6
Total Calories: 9,182.979
Prep time: 35 minutes
Cook time: n/a
Total time: 35 minutes

1 tablespoon olive oil
1 large onion cut into wedges
1 teaspoon minced garlic (2 cloves)
2 (14 1/2-ounce) cans diced tomatoes no salt added
2 (14 1/2-ounce) cans chicken broth
2 (15-ounce) cans northern beans rinsed and drained
1/4 teaspoon salt (opt)
6 ounces penne pasta dry
2 tablespoons olive oil
1 teaspoon dried rosemary or 1 T fresh

1. Sauté onion and garlic in oil 3 or 4 minutes in a large nonstick pan over medium-high heat.
2. Add tomatoes, broth, beans, and salt and simmer 10 minutes. Use this time to put together a tossed salad.
3. Stir inpasta and set timer for 10 minutes. Meanwhile, make tossed salad.
4. Mix olive oil and rosemary together in small microwave-safe bowl. Warm in microwave on HIGH 30 seconds.
5. Ladle the servings of pasta in individual bowls and drizzle rosemary oil over each serving. Top with Parmesan cheese, if desired. Don’t forget the salad.

MENU:
White Beans and
Penne Pasta
Tossed Salad

Nutritional Facts:

Serves: 6
Total Calories: 9,182.979
Calories from Fat: 870

More Recipes from the Lickety Split Meals Cookbook:
Veggie Sghetti
Pasta Primavera
Southwest Chili Pasta
Herbed Italian Sauasage over Pasta
Parmesan Turkey Cutlets over Angel Hair
White Beans and Penne Pasta
Oriental Noodle Toss with Black Beans