Roasted Tomato-Cannellini Pasta Recipe

Name: Roasted Tomato-Cannellini Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints grape tomatoes; 1 teaspoon olive oil; 3/4 teaspoon salt, divided; 8 ounces uncooked fusilli (short, twisted spaghetti); 2 tablespoons olive oil; 20 fresh sage leaves; 8 garlic cloves, thinly sliced; 1 (19-ounce) can cannellini beans, rinsed and drained; 1/4 cup vegetable broth; 1/4 teaspoon freshly ground black pepper; 1/4 cup preshredded Romano or Asiago cheese

Servings: persons

2 pints grape tomatoes
1 teaspoon olive oil
3/4 teaspoon salt, divided
8 ounces uncooked fusilli (short, twisted spaghetti)
2 tablespoons olive oil
20 fresh sage leaves
8 garlic cloves, thinly sliced
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup vegetable broth
1/4 teaspoon freshly ground black pepper
1/4 cup preshredded Romano or Asiago cheese

1
Preheat oven to 450u00b0.
2
Place tomatoes on a 15 x 10-inch jelly roll pan covered with foil. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt. Bake at 450u00b0 for 15 minutes.
3
Cook pasta according to package directions, omitting salt and fat.
4
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add sage leaves; cook 1 minute or until crisp. Remove sage from pan with a slotted spoon; set aside. Place garlic in pan, and cook 1 minute or until lightly toasted. Add beans to pan; cook 2 minutes. Stir in broth, remaining salt, and pepper; simmer 2 minutes or until thoroughly heated. Drain pasta; stir in tomatoes and bean mixture.
5
Reserve 4 sage leaves. Crumble remaining sage leaves; stir into pasta mixture. Spoon pasta into shallow bowls; top each with 1 tablespoon cheese. Garnish with reserved sage leaves, if desired.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pints grape tomatoes, 1 teaspoon olive oil, 3/4 teaspoon salt, divided, 8 ounces uncooked fusilli (short, twisted spaghetti), and more.

Yes, Roasted Tomato-Cannellini Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Tomato-Cannellini Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions