Roasted Tomato-Cannellini Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 2 minutes; Cook: 21 minutes. Toasting the sage leaves brings out their flavor. Ingredients:
2 pints grape tomatoes |
1 teaspoon olive oil |
3/4 teaspoon salt, divided |
8 ounces uncooked fusilli (short, twisted spaghetti) |
2 tablespoons olive oil |
20 fresh sage leaves |
8 garlic cloves, thinly sliced |
1 (19-ounce) can cannellini beans, rinsed and drained |
1/4 cup vegetable broth |
1/4 teaspoon freshly ground black pepper |
1/4 cup preshredded romano or asiago cheese |
Directions:
1. Preheat oven to 450º.
2. Place tomatoes on a 15 x 10-inch jelly roll pan covered with foil. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt. Bake at 450º for 15 minutes.
3. Cook pasta according to package directions, omitting salt and fat.
4. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add sage leaves; cook 1 minute or until crisp. Remove sage from pan with a slotted spoon; set aside. Place garlic in pan, and cook 1 minute or until lightly toasted. Add beans to pan; cook 2 minutes. Stir in broth, remaining salt, and pepper; simmer 2 minutes or until thoroughly heated. Drain pasta; stir in tomatoes and bean mixture.
5. Reserve 4 sage leaves. Crumble remaining sage leaves; stir into pasta mixture. Spoon pasta into shallow bowls; top each with 1 tablespoon cheese. Garnish with reserved sage leaves, if desired.
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