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Pantry Pasta

From grocery bag to table: 40 min.
Active prep time: 30 min.
Cooking time: 10 min.
Serving Size: 6


Pantry Pasta Ingredients:
16 ounces Penne pasta
4 quarts water
1 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons onion, chopped
2 teaspoons garlic, finely chopped
Pinch of red chili pepper flakes
1 (15 ounce) can Cannellini, or white navy
beans, rinsed and drained; stir in a spritz

Salsa Verde Ingredients:
1/4 cup water
2 tablespoons lemon juice
1/4 cup white Cannellini beans, or great
northern beans
1/2 cup Italian flat leaf parsley
1/2 cup fresh basil
1 teaspoon olive oil
1/4 teaspoon salt


Nutrition Facts:

Portion: 1 cup
Calories: 458
Total fat: 9.71g
Saturated fat: 0.95g
Monounsaturated: 4.05g
Polyunsaturated: 1.15g
Cholesterol: 0mg
Sodium: 511mg
Carbohydrates: 77.27g
Total dietary fiber: 6.22g
Sugar: 4.59g
Protein: 15.41g
Percentage of calories from fat: 7.9%






Pantry Pasta Procedure:
Bring water to a boil; add 1 teaspoon of salt. Add pasta and cook until al dente (just “done”, not overcooked), remembering to taste for firmness after 6 minutes. Reserve ¼ cup water when draining.
While pasta is cooking, heat olive oil in a large sauté pan over medium heat; add onion and sauté 3 minutes. Add garlic and red chili pepper flakes; sauté 30 additional seconds until aromatic. Deglaze with ¼ cup of the pasta liquid and stir into cooked pasta. Add beans, olives artichokes, tomatoes. Stir thoroughly until well combined. Stir in the “Salsa Verde” pesto. Top with fresh grated Parmesan cheese before serving.

Salsa Verde Procedure:
Make prior to cooking pasta.
In a food processor with a fitted blade, add water, lemon juice, beans, parsley, basil, olive oil, and salt. Process ingredients until they become smooth.


Culinary Tips: For perfect, al dente pasta, set the timer and don’t stray too far from the pasta pot. Pasta continues cooking until it is drained.

Quick Tips: Start the water boiling before you start prepping the rest of the dish.

Variations: Add some leftover chicken for added protein. Use fresh vegetables of the season for a beautiful pasta primavera.

More Heart Healthy Foods: Serve with a dark leafy green salad.

Storage Tips: Stores in an airtight container in the refrigerator for 2 days. This dish can beserved cold, or at room temperature for lunch the next day.



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