My Pantry Pasta dish just got a summertime makeover with my new Sumer Tomato and White Bean Pasta recipe. It is still a quick meal for a busy night when you want a delicious homemade meal without spending a lengthy amount of time in the kitchen. Sweet summer tomatoes pair excellently with white beans in this hearty vegetarian pasta. Cheers to making meals that are both healthy and convenient.

Ingredients:
½ pound whole wheat or brown rice spaghetti noodles
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can Great Northern Beans, rinsed and drained
2 large tomatoes, diced
1 tablespoon concentrated tomato paste
¼ cup red or white wine
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Fresh basil, cut into ribbons
Parmesan cheese, grated

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about one minute. Add beans, tomatoes, tomato paste, wine, salt and pepper. Bring to a boil, reduce heat to low and simmer for about ten minutes.
3. In a blender or food processor, or with an immersion blender, puree bean and tomato mixture to create a creamy sauce. Return to skillet and simmer for five more minutes.
4. Serve over spaghetti noodles and top with basil and Parmesan cheese.

Servings: 4