Whole Wheat Pasta with Cannellini Beans (Low-Sodium)

1. 1
   boil · ~10 min

   Cook the pasta.

   Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then add the whole-wheat pasta. Cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

   TIPCooking the pasta al dente is key, as it will cook a little more when tossed with the sauce.
2. 2
   saute · ~1 min

   Sauté the aromatics.

   While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the sliced garlic and cook for about 1 minute until fragrant, being careful not to let it brown.

3. 3
   saute · ~7 min

   Cook the cherry tomatoes.

   1.Add the halved cherry tomatoes to the skillet with the garlic.

   2.Season with a pinch of salt.

   3.Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and start to burst, creating a light sauce.

   TIPGently press on some of the tomatoes with the back of a spoon to help them release their juices.
4. 4
   mix · ~2 min

   Add the cannellini beans.

   Stir the rinsed and drained cannellini beans into the tomato mixture. Cook for another 2 minutes until the beans are heated through.

5. 5
   assemble · ~2 min

   Combine pasta with the sauce.

   1.Add the drained pasta to the skillet with the tomato and bean sauce.

   2.Pour in about 1/2 cup of the reserved pasta water.

   3.Toss everything together gently until the pasta is well-coated. The starchy water will help the sauce cling to the pasta.
6. 6
   serve · ~1 min

   Finish and serve.

   Remove the skillet from the heat. Stir in the fresh basil and most of the grated Parmesan cheese. Season with black pepper to taste. Divide among four bowls, garnish with the remaining Parmesan, and serve immediately.

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