Rosemary and White Bean Pasta

The family that used to live next door to us had us over for dinner one night, and they served us this pasta. It was so good and I had to have the recipe. Seriously, if others had not been present, Toby and I would have eaten all the pasta by ourselves. This dish is prepared very quickly, and it’s just so dang good! We really like olives and feta here, so I throw more in the bowl than it calls for. Don’t forget the pine nuts! I think the pine nuts really make this dish.

rating: 9.3

Rosemary and White Bean Pasta
Cooking Light (and my ex-neighbor Annie)

time needed: about 20 min.


1 ¾ cups uncooked multigrain rotini
1 cup halved grape tomatoes
12 pimiento stuffed olives, chopped
3 tablespoons pine nuts, toasted
1 teaspoon chopped fresh rosemary
1 garlic clove, minced
¼ teaspoon salt, divided
1 (15.5 ounce) can navy beans, undrained
1 cup packed baby spinach, coarsely chopped
1/3 cup (1.3 ounces) reduced fat feta cheese
2 teaspoons extra virgin olive oil


Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine tomatoes, next 4 ingredients, and 1/8 teaspoon salt into a small bowl; set aside.
Place beans in a colander; add cooked pasta. Drain. Combine pasta, beans, tomato mixture, spinach, cheese, oil, and remaining 1/8 teasppon salt in a large bowl; toss well.

Yields 4 servings, about 1 ¼ cups per serving.

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