Pasta Penne & TomatoesCuisine: Dairy Category: Entre Servings: 4 Ingredients:2 cups low-sodium vegetable broth2 cups water 8 ounces penne pasta (2 1/2 cups) Table salt and ground black pepper 1 pint cherry tomatoes , halved 1 can (15 ounces) cannellini beans , rinsed 1/2 cup chopped pitted kalamata olives 1/2 cup minced fresh basil 1/2 cup grated Parmesan cheese 2 tablespoons extra-virgin olive oil Fresh lemon juice Instructions:1. Simmer Penne: Cook broth, water, penne, and 1/2 teaspoon salt in 12-inch nonstick skillet over high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. 2. Cook Beans: Stir in tomatoes, beans, and olives, and continue to cook until they are heated through, about 2 minutes. 3.Add Cheese: Off heat, stir in basil, Parmesan, and oil. Season with lemon juice, salt, and pepper to taste. Serve. Making the Minutes Count: While the pasta cooks, cut the tomatoes and olives. After tomatoes, beans, and olives are added to the skillet, chop the beans, and olives are added to the skillet, chop the basil. NOT TRIED YETClick Here To Return To The Recipe List This Page Generated By: |