Orecchiette with White Beans and Pesto


  • 1 cup uncooked orecchiette or seashell pasta
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 (15-ounce) can white kidney beans, drained and rinsed
  • 3 plum tomatoes, chopped (about 1 1/2 cups)
  • 1/3 cup prepared pesto
  • 4 tablespoons shredded Parmesan cheese


Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add olive oil and minced garlic to skillet; cook until garlic is fragrant. Add beans and chopped plum tomatoes; reduce heat to low, and cook, stirring occasionally (about 5-7 minutes). Drain pasta; add to bean mixture. Add pesto to bean mixture; toss to combine. Divide evenly among 4 serving dishes; top each serving with 1 tablespoon shredded Parmesan cheese.

  • Total Time:
  • Yield: 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 420
Fat per serving: 11g
Saturated fat per serving: 2.5g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 5g
Protein per serving: 18g
Carbohydrate per serving: 63g
Fiber per serving: 7g
Cholesterol per serving: 5mg
Iron per serving: 0.0mg
Sodium per serving: 360mg
Calcium per serving: 0.0mg

Good to Know

White kidney beans are packed with folate, fiber, and protein. They're great for digestion and an easy meat replacement.

CarbLovers Diet Cookbook