Whole Grain Pasta with White Beans and Tomatoes

• Vegetarian

• Produce

  • 2 cups Cannellini beans, cooked
  • 2 cups Cherry tomatoes, whole
  • 2 cloves Garlic
  • 1/2 cup Parsley

• Condiments

  • 1 tbsp Capers
  • 1/2 cup Kalamata olives

• Pasta & Grains

  • 1/2 lb Angel hair or thin spaghetti, whole-grain

• Baking & Spices

  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan cheese

Found on hipfoodiemom.com

Description

Ingredients

• ½ lb. whole-grain angel hair or thin spaghetti
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 cups cherry tomatoes, whole
• 2 cloves garlic, grated
• 2 cups cooked cannellini beans, rinsed and drained
• ½ cup roughly chopped kalamata olives
• 1 tablespoon capers, rinsed
• ½ cup roughly chopped parsley
• freshly ground pepper
• parmesan cheese

Directions

• Bring a pot of water to a boil and cook the pasta according to package instructions. Drain and set aside. Drizzle with olive oil to prevent sticking.
• In a large 12-inch skillet, warm the olive oil over medium heat. Add the whole cherry tomatoes and cook until they begin to burst, about 5 to 6 minutes. Add the garlic and stir until fragrant, about 30 seconds.
• To the pan, add the beans, kalamata olives, capers and chopped parsley. Add the pasta directly into the pan, and toss well with tongs to coat the pasta.
• To serve, top the pasta with extra olive oil, a few turns of freshly cracked pepper and a generous grating of parmesan cheese.