White Bean & Olive Pomodoro Pasta - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Whole wheat pasta and cannellini beans are the substance of this simple, fresh Italian-inspired dish. Made with common pantry staples, you’ll be glad to have as an easy weeknight standby.


  • 8 oz. whole-wheat pasta shells
  • 2 Tbsp. olive oil
  • 1 (15 oz.) can cannellini beans, drained and rinsed
  • 1 clove garlic, minced
  • 1 lb. tomatoes, diced
  • ¼ cup sliced black olives
  • ½ cup sliced fresh basil
  • ¼ tsp. salt
  • Pepper to taste
  • ¼ cup grated Pecorino Romano cheese


  1. Cook pasta according to package directions.
  2. While pasta cooks, heat oil in a large skillet over medium heat. Cook beans and garlic, stirring, until beans are just heated through (2-3 minutes).
  3. Remove beans from heat. Add tomatoes, olives, basil, salt, and pepper. Stir gently to combine. Top pasta with sauce and cheese to serve.
Nutritional analysis per serving: Calories 355; Total Fat 11g (14% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 3mg (2% DV); Sodium 450mg (20% DV); Total Carbohydrate 55g (20% DV); Dietary Fiber 11g (39% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 13g; Vitamin D 0% DV; Calcium 10% DV; Iron 20% DV; Potassium 15% DV; Selenium 80% DV; Manganese 80% DV; Copper 45% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/white-bean-olive-pomodoro-pasta/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796