Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 150grams green beans, cut into 3cm lengths
- 2 carrots, finely diced
- 1 medium onion, diced
- 4 vine ripened tomatoes, diced
- 1 handful silverbeet, trimmed, shredded
- 400grams can cannellini beans, drained
- 400grams penne pasta
- 3/4 cup ricotta
- 2tablespoons olive oil
- 3 cloves garlic, crushed
Nutrition per serving
2720kJ / 652Cal
2720 Kilojoules or 652 Calories
31% of daily energy intake*
Protein
26.8grams
Fat
16.8grams
Carbs
91.5grams
Sugars
10.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook pasta as per packet instructions. Drain, reserving 1/4 cup cooking water.
Step 2 of 4
Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add onion, carrot and garlic. Cook, stirring occasionally, for 3 minutes or until starting to soften. Add silverbeet and green beans. Cook for 3 minutes or until beans are just tender. Reduce heat to medium-low.
Step 3 of 4
Add beans and tomato. Season with salt and pepper. Add pasta to pan with reserved cooking water and cook for 2 minutes or until heated through.
Step 4 of 4
Divide between serving bowls. Serve topped with ricotta and drizzle with remaining oil.
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