1 cup dry small pasta shells or other small pasta
1 tablespoon olive oil
2 - 3 garlic cloves, minced
1/2 medium onion, chopped
5 white mushrooms cleaned, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
19 ounce can whole plum tomatoes
14 ounce can navy beans, drained, rinsed
1/2 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper
Preparation Instructions:
Cook pasta according to package directions. Meanwhile, in a large saucepan, heat olive oil over medium heat. add garlic, onion and mushrooms; saute for 6 minutes or until tender. Add basil and oregano and stir to combine, Add canned tomatoes and break them up with a spoon. Cover and cook for about 10 minutes, stirring occasionally. Add the canned beans and parsley and cook for another 5 minutes, until heated through. Serve bean and tomato sauce over hot drained pasta. Sprinkle each serving with Parmesan cheese and pepper. Makes 4 servings.
Per serving: 347 calories; 18 g protein; 50 g carbohydrates; 8 g fibre; 8.8 g fat.