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Fresh Pomodoro Pasta, White Beans & Olives

http://www.eatingwell.com/recipes/fresh_pomodoro_pasta_white_beans_olives.html

From EatingWell:  August/September 2005, EatingWell Serves Two

Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them.

4 servings | Active Time: 25 minutes | Total Time: 30 minutes

Ingredients

• 8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
• 2 tablespoons extra-virgin olive oil
• 1 15-ounce can cannellini beans, rinsed
• 1 large clove garlic, minced
• 1 pound ripe tomatoes, diced (about 3 cups)
• 1/4 cup oil-cured black olives, pitted (see Tip) and chopped
• 1/2 cup sliced fresh basil
• 1/4 teaspoon kosher salt
• Freshly ground pepper, to taste
• 1/4 cup grated Pecorino Romano cheese

Preparation

1. Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese.

Nutrition

Per serving : 508 Calories; 16 g Fat; 3 g Sat; 6 g Mono; 4 mg Cholesterol; 63 g Carbohydrates; 16 g Protein; 13 g Fiber; 865 mg Sodium; 628 mg Potassium

4 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 3 vegetable, 1 very lean meat, 2 fat

Tips & Notes

• Tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.