Pesto Beans and Pasta
Recipe from Better Homes and Gardens

You won't miss the meat when you have a thick, rich, and varied mixture of beans, tomatoes, and sweet peppers topping the pasta.


Pesto Beans and Pasta

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Servings: Makes: 6 to 8 servings
Related Categories: Pasta, Pasta Sauce, Slow Cooker, Vegetarian, Vegetarian Pasta, Vegetarian Pasta
 
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Ingredients
  • 2  19-ounce cans
    cannellini beans (white kidney beans), rinsed and drained
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  • 1  14-1/2-ounce can
    Italian-style stewed tomatoes
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  • 1  medium
    green sweet pepper, chopped
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  • 1  medium
    red sweet pepper, chopped
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  • 1  medium
    onion, cut into thin wedges
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  • 2  teaspoons
    dried Italian seasoning, crushed
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  • 1/2  teaspoon
    cracked black pepper
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  • 4  cloves
    garlic, minced
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  • 1/2  cup
    vegetable broth
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  • 1/2  cup
    dry white wine or canned vegetable broth
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  • 1  7-ounce container
    refrigerated basil pesto
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  • 12  ounces
    dried penne pasta
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  • 1/2  cup
    finely shredded Parmesan or Romano cheese
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Directions
1.
Combine beans, undrained tomatoes, the sweet peppers, onion, Italian seasoning, black pepper, and garlic in a 3-1/2- or 4-quart slow cooker. Pour vegetable broth and wine over all.
2.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Transfer bean mixture to a very large serving bowl using a slotted spoon, reserving cooking liquid. Stir pesto into bean mixture.
3.
Meanwhile, cook pasta according to package directions; drain. Add pasta to bean mixture; gently toss to combine, adding enough of the liquid to make mixture of desired consistency. Sprinkle each serving with Parmesan cheese.
4.
To serve, spoon pasta mixture into individual pasta bowls; sprinkle with cheese.
5.
Makes: 6 to 8 servings
Nutrition information
Calories 580, Total Fat 20 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 10 mg, Sodium 843 mg, Carbohydrate 80 g, Total Sugar 7 g, Fiber 11 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 82%, Calcium 21%, Iron 25%. Percent Daily Values are based on a 2,000 calorie diet
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