Radiatori Pasta with Cannellini Beans and Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty pasta dish with radiatori, white beans, kale, and tomatoes sautéed with garlic and basil. Protein-rich and satisfying, with the option to leave off cheese for vegan eating.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 250 g (8.8 oz) radiatori pasta (or another type of short pasta)
- 1 tablespoon olive oil
- 1 medium shallot, diced
- 2 large garlic cloves, minced
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 tablespoon dry basil
- 1 x 400 g (14 oz) can cannellini beans
- 50 g (1.8 oz) kale, stems removed, shredded
- 30 g (ounce) grated Parmesan
- Freshly ground black pepper
- Feta cheese, crumbled (optional)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 431mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 228mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 431MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.