Italian · Dinner
Tomato and Cheese Noodles
Single-serving whole-wheat pasta dish combining cannellini beans and cottage cheese with a light tomato-garlic sauce finished with parmesan and fresh basil. Protein-forward and fibre-rich, this Italian vegetarian pasta delivers savoury depth and easy digestibility in a low-calorie bowl.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
36.8gProtein
8.6gFat
50.9gCarbs
6.4gSugar
10.8gFiber
690mgSodium
30mgChol
3.4gSat Fat
870mgPotassium
260mgCalcium
4.1mgIron
0.6mcgVitamin B12
12mgVitamin C
Goes well with
Pinot Grigio or dry white wine
local
San Pellegrino or still water with lemon
international
vegetarian
low-calorie
protein-rich
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Mince garlic, drain and rinse beans, and tear basil; warm olive oil and arrange all ingredients within reach of the stove.
2
Boil
Cook pasta in salted boiling water over high heat for 8–9 minutes until al dente, then drain and reserve pasta water.
3
Simmer
Sauté garlic over medium heat for 30 seconds until pale gold, then add tomatoes and beans; simmer 5 minutes until sauce thickens.
4
Plate
Fold in pasta and cottage cheese off heat, loosening with pasta water as needed; season with salt and pepper, top with basil and parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g cannellini beans
- 86g86g whole wheat pasta, dry
- 160g160g cottage cheese, low-fat
- 200g3.5 oz, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 2 tsp2 tsp olive oil
- 1212 basil leaves
- 14g14g parmesan
