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Rosemary Bean Pasta

Yield: Serves 4. 1 cup per serving.



8 ounces fettuccine or spaghetti
1 tsp olive oil
1 tsp chopped garlic
1-1/2 cups cooked white beans, drained
1/2 cup chopped tomato
2 cups tomato sauce
1 tsp dried rosemary

Cook the pasta according to the package directions. Heat the oil in a large nonstick skillet over medium-high heat. Saute the garlic until golden brown. Add the beans and tomatoes. Cook briefly then add the tomato sauce and the rosemary; cook and stir until heated. Add the pasta, mix well and serve hot.