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Pasta with beans & pesto
Pasta with beans & pesto
851kcal Per person
32g Protein
104g Carbs
34g Fat
19g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 zucchini
- 5 sun-dried tomatoes
- 7 ounces cannellini beans (196 g)
- 1 tablespoon olive oil (15 ml)
- 1 ½ tablespoon pesto (23 g)
- 1 handful arugula (30 g)
Preparing this recipe
- Bring a pot of water to a boil and cook the penne according to the package instructions.
- Meanwhile, cut the zucchini into cubes and the sun-dried tomatoes into pieces. Rinse the beans in a colander with water.
- Heat the oil in a pan. Add the zucchini cubes and cook them for about 4 to 5 minutes until the zucchini starts to brown. Add the sun-dried tomatoes, beans and pesto. Heat this for 1 minute.
- Drain the pasta and mix it with the zucchini mixture. Finally, stir the arugula through the pasta. Season to taste with pepper and salt.
Tip van FitChef
Also delicious with spinach instead of arugula.
