No-fuss White Beans and Pasta

Need a kid-friendly meatless meal this week? Ask and ye shall receive! Here’s a simple, quick meal that won’t make your child turn up his adorable little nose. Penne pasta swims with tomatoes, a few mild vegetables, and simple cannellini beans in this one-pot dinner straight from Martha’s kitchen. Nothing fussy about this one, in the making or the eating. Just hearty, delicious, belly-filling winter fare – minus the meat.


No-fuss White Beans and Pasta

adapted from:


serves 4 to 6


1/2 pound penne pasta

1 tablespoon olive oil

1/2 medium onion, thinly sliced crosswise into half-moons

1 cup diced carrots (just slice them if they aren’t too big)

1/2 teaspoon dried sage

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/4 teaspoon pepper

3/4 cup chicken or vegetable stock

1 cup of diced zucchini (don’t slice too thin or it will get too soft – yuk)

1 cup canned or boxed diced tomatoes

1 can cannellini beans, drained and rinsed



1. Cook pasta according to directions on package. Drain and set aside.

2. In a large nonstick skillet, heat olive oil over medium-high heat. Add the onion and carrots. Cook, stirring occasionally, until they start to soften, about 3 to 4 minutes.

3. Add sage, oregano, salt, pepper, and stock. Reduce heat to medium (or medium-low if necessary to maintain a simmer), and simmer 10 minutes.

4. Add zucchini and tomatoes. Cook, stirring occasionally, until the carrots are tender, 6-8 minutes. Add the beans and cook about 3 minutes, stirring occasionally. Remove pan from heat. Toss with pasta and serve.


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