White Bean Fettuccini

Oct 14, 2022 | Main Meals

White Bean Fettuccini

Weeknight dinners are hard, no doubt about it! If you want your family to join you – that may feel near impossible! However, with just a few ingredients and a plan, you can have dinner on the table start to finish in just 30 minutes.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 (12 ounce) Servings
Calories 354 kcal

Ingredients
  

  • 8 ounces Buitoni Fettuccini
  • 1 tablespoon olive oil
  • 3 cloves garlic sliced thinly
  • 1 pint grape tomatoes
  • Kosher salt & freshly ground pepper
  • ½ teaspoon Italian seasoning
  • 1 can Goya Cannellini Beans drained and rinsed
  • 8 ounces asparagus ends trimmed
  • Parmesan cheese for sprinkling over final dish

Instructions
 

  • Bring a large pot of water to a boil. Add pasta, cook according to package directions, before training pasta, reserve ½ cup of pasta water. Drain pasta and set aside.
  • Trim ends of asparagus and then cut asparagus into one-inch pieces, set aside.
  • Meanwhile, heat a large skillet over medium heat, add olive oil and sliced garlic. Cook for about one minutes. Add in tomatoes, a sprinkle of salt and pepper and Italian seasoning. Cook until tomatoes begin to burst.
  • Add in asparagus, tossing frequently cook for another 3 – 4 minutes.
  • Now add in beans, cook until heated through. Taste for proper seasoning, and adjust as needed with salt and pepper.
  • Add the pasta and reserved pasta water, toss to heat through. Portion pasta onto 4 dishes and top with parmesan cheese if desired.

Notes

Nutrition Information for ¼ of recipe plus 2 teaspoons parmesan cheese:
354 Calories; 62g Carbohydrate; 6g Fat; 17g protein; 526mg sodium; 9g Fiber
Recipe by: Jacqueline Gomes, RDN

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