Penne with red kidney beans and tomatoes recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 415 calories / serving
  • Healthy
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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.

  • 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
  • Energy 1765kj 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


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