PENNE WITH ROASTED TOMATOES, GARLIC & WHITE BEANS

This recipe comes from Ellie Krieger who is the resident "healthy" chef over on the food network. It's a pretty simple pasta recipe that is great for the winter since it incorporates beans to increase the heartiness. I paired it with a simple red cabbage slaw. Enjoy!

Ingredients:

3 large tomatoes, cut into wedges
4 cloves garlic, peeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
Red pepper flakes to taste
2 tablespoons freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 450 degrees.

2. Slice or chop your tomatoes, it doesn't really matter. Place the tomatoes and garlic into an oven safe pan and toss with olive oil and salt & red pepper flakes. Roast in the oven, uncovered, for 40 minutes.

3.Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.

4. When the tomatoes are done, pick out the garlic cloves and mash them with a fork. I just don't like tomato skins so I picked them out at this point. Pour the roasted tomatoes into the pasta pot, add the garlic, the basil, additional salt and pepper and more red pepper flakes to taste. Toss to combine. Serve topped with the Parmesan.

**Image by me**