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Warm Pasta E Fagioli Salad

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  Whole wheat penne 1⁄2 Pound
  Canned cannellini beans 31 Ounce, rinsed and drained (2 Cans, 15 1/2 Ounce Each, White Kidney Beans)
  Fennel bulb/Celery stalks 1⁄2 , thinly sliced
  Grape tomatoes 1 Pint, halved
  Onion 1 Small, chopped
  Garlic 2 Clove (10 gm), minced
  White balsamic vinegar 4 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Watercress 1 Bunch (100 gm), tough stems discarded
  Sliced fresh basil 1⁄4 Cup (4 tbs)

1 Cook the pasta according to package directions omitting the salt, if desired.
2 Meanwhile, combine the beans, fennel, tomatoes, onion, garlic, vinegar, oil, salt, and pepper in a large bowl.
3 Drain the pasta and add to the bean mixture; toss well. Arrange the watercress on a platter, spoon the bean mixture on top, sprinkle with the basil, and serve at once.

Recipe Summary

Main Dish
Cook Time: 
6 Minutes

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3573 Calories from Fat 240

% Daily Value*

Total Fat 28 g43%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1801.3 mg75.1%

Total Carbohydrates 679 g226.3%

Dietary Fiber 151.2 g604.6%

Sugars 142.9 g

Protein 148 g296.5%

Vitamin A 141.2% Vitamin C 135.7%

Calcium 55.4% Iron 144%

*Based on a 2000 Calorie diet

Warm Pasta E Fagioli Salad Recipe