Gemelli Mediterraneo
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 2-2/3 cups (8 oz.) RONZONI Gemelli, uncooked
  • 1 tablespoon olive oil
  • 1 tablespoon finely minced garlic
  • 1 can (14-1/2 oz.) Italian-seasoned chunky tomatoes, undrained
  • 1/3 cup chopped Kalamata olives
  • 1/2 cup (2 oz.) crumbled feta cheese
  • 1 can (about 15 oz.) cannellini or Great Northern beans, drained and rinsed
DIRECTIONS
  1. Instructions:
  2. Cook pasta according to package directions; drain.
  3. Meanwhile, in medium saucepan over medium heat, heat oil; add garlic.
  4. Cook 1 minute; do not brown.
  5. Add tomatoes, olives and feta cheese; heat through.
  6. Gently stir in beans; toss hot pasta and sauce.
  7. 6 servings (1 cup each).
  8. Developed and Tested by the Ronzoni Kitchens
RECIPE BACKSTORY
Developed and Tested by the Ronzoni Kitchens