30mOne-Pot Tomato Bean Pasta
A mild, filling pasta dinner with cannellini beans, peas, carrots, and tomato sauce for busy weeknights. Everything cooks in one pot for easy cleanup.
- Energy
- 355 calories per serving
- Protein
- 14.6 g per serving
- Carbs
- 68.9 g per serving
- Fat
- 3.7 g per serving
- Sodium
- 730 mg per serving
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Cook this recipe
- water-3 cups
- carrots-2 medium
- garlic-2 cloves
- canned crushed tomatoes-1 can
- frozen peas-1 cup
- elbow macaroni-12 oz
- canned cannellini beans-1 can
- olive oil-1 tbsp
- Italian seasoning-1 tsp
- salt-1 tsp
- black pepper-0.25 tsp
Dice the carrots, mince the garlic, and drain and rinse the cannellini beans before starting.
Keep the knife blade angled away from fingers while dicing the carrots and mincing the garlic.
Heat the olive oil in a large pot over medium heat, then add the carrots and cook for 3 minutes, stirring until they begin to soften slightly.
Add the garlic, Italian seasoning, salt, and black pepper, then stir for 30 seconds until the garlic smells gentle and fragrant.
Stir in the crushed tomatoes, water, elbow macaroni, and cannellini beans, making sure the pasta is mostly covered with liquid and the bottom of the pot is scraped clean.
Bring to a gentle boil, then reduce the heat to medium-low, cover, and cook for 10 to 12 minutes, stirring often, until the pasta is almost tender.
Use oven mitts when handling the hot pot lid.
Keep the pot at a gentle simmer to reduce sticking and boiling over.
Stir in the frozen peas and cook uncovered for 3 to 5 minutes, stirring until the pasta is tender and the sauce is thick and glossy.
Stir carefully to prevent hot tomato sauce from splattering.
Remove from the heat and let the pasta rest for 2 minutes so the sauce can settle and thicken before serving.
Let the pasta cool slightly before serving to children.
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