Ingredients
2 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1 (15.8 ounce) can BUSH'S® Great Northern Beans, drained or BUSH'S® Cannellini Beans
3 cups diced assorted bell peppers (red, yellow and green)
1 pound penne pasta, cooked according to box directions (reserve the pasta water)
4 tablespoons pepperoncinis (fresh or jarred), cored, seeded, sliced thin
5 tablespoons canned, chopped, black ripe olives
4 tablespoons chopped parsley
4 tablespoons lemon juice
4 tablespoons grated Parmesan cheese
Salt and pepper, to taste
Directions
- Heat olive oil in a medium saute pan over low heat. Add garlic, cook 3 minutes. Increase heat to high, add beans and peppers. Saute 5 minutes, season with salt and pepper. Meanwhile, cook pasta in a large pasta pot according to directions.
- Drain cooked pasta and reserve 1/2 cup of pasta water. Add pepperoncini, olives, parsley, lemon juice and bean and pepper mixture to the large pasta pot, add pasta and water, toss well. Add salt and pepper to taste. Pour in a large serving bowl and sprinkle parmesan cheese on top.
- Serve hot or cold. Let sit in refrigerator for 1 hour to serve cold.
Note
Created for BUSH'S(R) Beans by Connie Guttersen, R.D. PhD, nutrition instructor at the Culinary Institute of America and author of The Sonoma Diet.
Pair this Recipe
NUTRITION
INFORMATION
Servings
Per Recipe: 8
Amount Per
Serving
Calories: 322
Total Fat: 6.4g
Cholesterol: 2mg
Sodium: 363mg
Total Carbs: 55.1g
Dietary Fiber: 6.3g
Protein: 12.5g
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