Pasta with Tomatoes and Beans

Serves: 6

Source: Simply Heart Smart

Serves: 6
Source: Simply Heart Smart

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon hot pepper flakes
  • 1 large carrot, chopped
  • 28 ounce/796ml can plum tomatoes, diced
  • 1 19 ounce/540ml can red or white kidney beans
  • 1/2 teaspoon ground peppper
  • 1 pound penne, bow tie, or rigatoni pasta
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions:

  1. Heat oil in large, deep, non-stick skillet. Add onion, garlic, and hot pepper flakes. Cook gently until tender and fragrant, but do not brown.
    2 .Add carrot and cook for 5 minutes.
  2. Add tomatoes and bring to a boil. Lower heat and cook for 8 to 10 minutes, or until thickened, stirring occasionally to prevent burning and sticking.
  3. Add beans and cook for 10 minutes longer. Add ground pepper.
  4. Bring a large pot of water to boil. Add pasta and cook until tender but firm. Drain well and toss with sauce, cheese, and parsley.