Rotini with Tomatoes and White Beans


  • 6 cups hot cooked rotini (about 12 ounces uncooked pasta)
  • 3 tablespoons preshredded fresh Parmesan cheese
  • 1 tablespoon bottled minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1 (15.5-ounce) can white beans, rinsed and drained
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
  • 2 teaspoons olive oil

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add beans, tomatoes, and seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally. Spoon tomato mixture over cooked pasta. Sprinkle each...

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