Advertisement

Pomodoro Pasta with White Beans & Olives

EatingWell Serves Two

Your rating: None Average: 3.3 (52 votes)

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.



READER'S COMMENT:
"I would add some red wine vinegar at the end. Gives it a bit more flavour, "
Pomodoro Pasta with White Beans & Olives Recipe

6 Reviews for Pomodoro Pasta with White Beans & Olives

08/09/2010
Anonymous

I am adding this to Meatless Monday menu. I'd eliminate the pasta as the carb count is way too high. Might add a fresh from the garden yellow bell pepper to take the place of the pasta. There is plenty of basil; cinnamon, lemon, and regular.

Then, next I will try it with the pasta, but not the beans. Got to be 30g carbs max. I add low/free carb vegetables for the bulk.

This might be as good as the cucumber and black eye pea salad. Took it to church recently and they all loved it.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner