Pasta with Ricotta and White Bean Sauce Tuscan Style

Not sure how to combine carbohydrates and proteins in one dish? Prepare delicious pasta with a simple white bean sauce!

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, noodles, fresh

  • 30 g Oil, olive

  • 1 pod Garlic, fresh

  • 1 twig Rosemary, fresh

  • 120 g Beans, grains, cooked

  • 1 pinch Spices, pepper, black

  • 400 g Tomato sauce, without salt

Steps

  1. Place a pot with a larger amount of lightly salted water on the stove (see tips). Add the pasta and cook for the time indicated on the package.

  2. While the pasta is cooking, prepare the sauce. Heat olive oil in a non-stick pan along with a whole clove of garlic and a sprig of rosemary. Add canned white beans and season with freshly ground black pepper. Then remove the garlic and add tomato sauce with ricotta. Stir the sauce, bring to a boil, and remove from heat.

  3. Once the pasta is cooked al dente, drain it and reserve a little water to thin the sauce if needed.

  4. Toss the drained pasta into the pan and mix with the ricotta and white bean sauce. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 284.04 kcal
  • Fat: 6.74 g
    • Saturated Fat: 0.53 g
  • Carbohydrates: 44.15 g
    • Sugars: 0 g
  • Protein: 9.57 g
  • Fiber: 1.24 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water ensures excellent cooking consistency and prevents the pasta from sticking during boiling.