Rockin’ Rainbow Pasta

Prep: 20 minutes
Cook: 15 minutes
Servings: 8
TGN 080223 Canned Beans Recipes Rockin Rainbow Pasta


  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp minced garlic
  • 1 can (15-16 oz) Great Northern Beans or Cannellini Beans, drained
  • 3 cups assorted bell peppers (red, yellow and green), diced
  • Salt and pepper, to taste
  • 1 lb penne pasta, cooked according to box directions (reserve the pasta water)
  • 4 Tbsp pepperoncini’s (fresh or jarred), cored, seeded, sliced thin
  • 5 Tbsp canned black ripe olives, chopped
  • 4 Tbsp parsley, chopped
  • 4 Tbsp lemon juice
  • 4 Tbsp grated Parmesan cheese


  1. Heat olive oil in medium saute pan over low heat. Add garlic, cook 3 minutes. Increase heat to high, add beans and peppers. Saute 5 minutes, season with salt and pepper. Meanwhile, cook pasta in large pasta pot according to directions.
  2. Drain cooked pasta and reserve ½ cup of pasta water. Add pepperoncini, olives, parsley, lemon juice and bean and pepper mixture to the large pasta pot, add pasta and water, toss well. Add salt and pepper to taste. Pour in large serving bowl and sprinkle Parmesan cheese on top.
  3. Serve hot or cold. Let sit in refrigerator for 1 hour to serve cold.

Nutrition Analysis, per serving

  1. Calories 312
  2. Total Fat 8g
  3. Saturated Fat 2g
  4. Carbohydrate 46g
  5. Fiber 3.5g
  6. Sugar 1.5g
  7. Protein 13g
  8. Sodium 264mg
  9. (11% DV)