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One-Pot Pasta With Tomato, White Beans and Pesto

One-Pot Pasta With Tomato, White Beans and Pesto

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Buitoni(R)

This rustic Italian meal with wonderful flavor requires the use of only one pot. Serve with warm bread and cold Perrier® water.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 57.1g
  • 18%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 1155 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  1. COMBINE pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat; add pesto.
  2. COOK, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper.
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Reviews

Maureen
3
12/3/2003

My family enjoyed this dish -- hot, and then cold the following day -- I think it would be great with grilled chicken.

SHERS54
2
9/21/2008

I always use dried beans for this soaked over night and boiled until done! Inexpensive and healthy meal!! Thanks!

XVELVETX
1
7/11/2006

VERY good! Since I am vegetarian, I used a vegetable bouillon, and it turned out to be very salty. So for the veg ppl: use a low sodium one! This aside, I think 2 small tomatoes are more than enough. It was delicious anyway, and I'll certainly make it again!