Penne with red kidney beans and tomatoes recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 415 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
031096 HERO

Bring a large saucepan of salted water to the boil and cook the pasta until 'al dente'; usually 8-10 minutes.

As the pasta is cooking, place the kidney beans in a saucepan and cover with water. Bring to a simmer and drain. Combine with the tomato, celery and chilli pepper in a large mixing bowl. Drain the pasta when ready then stir in the olive oil and chopped parsley.

Season to taste then spoon into serving bowls. Garnish with the vine cherry tomatoes and Parmesan on the side.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 25ml olive oil
  • 400g penne rigate
  • 2 plum tomatoes, de-seeded and diced
  • 1 stick celery finely diced
  • 400g canned kidney beans, drained
  • 1 red chilli pepper, finely sliced
  • 1tbsp parsley leaves, finely chopped
  • a few cherry tomatoes, to garnish
  • 15g parmesan, shaved to garnish
  • Salt
  • Pepper
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1763kj 415kcal 21%
  • Fat 10g 14%
  • Saturates 2g 10%
  • Sugars 5g 6%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 68.2g Protein 17.4g Fibre 5.9g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.