Pomodoro Pasta with White Beans & Olives

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

From EatingWell:  EatingWell Serves Two

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

2 servings, 2 cups each | Active Time: 25 minutes | Total Time: 30 minutes

Ingredients

• 4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
• 1 tablespoon extra-virgin olive oil
• 1 15-ounce can cannellini beans, rinsed
• 1 large clove garlic, minced
• 2 ripe medium tomatoes, diced
• 2 tablespoons oil-cured black olives, (see Tips for Two), pitted and chopped
• 1/4 cup sliced fresh basil
• Freshly ground pepper, to taste
• 2 tablespoons freshly grated Pecorino Romano cheese

Preparation

1. Bring a large saucepan of water to a boil. Add pasta and cook, 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 and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese.

Nutrition

Per serving : 481 Calories; 16 g Fat; 3 g Sat; 6 g Mono; 4 mg Cholesterol; 75 g Carbohydrates; 21 g Protein; 14 g Fiber; 906 mg Sodium; 816 mg Potassium

Exchanges: 5 starch, 1 vegetable, 1 1/2 lean meat, 2 1/2 fat

Tips & Notes

• Tips for Two: Small amounts of olives can be purchased from bulk bins and salad bars.