Parsley and Lemon Tuscan White Bean and Tomato Pasta

Method

1. Bring a large pot of salted water to a boil. Add penne rigate and cook according to package instructions until al dente. Drain.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in chopped fresh parsley and lemon juice with olive oil.
4. Add tomato sauce to the skillet and stir to combine. Let simmer for 5 minutes.
5. Stir in cannellini beans and cook for 3-5 minutes to warm through.
6. Add cooked pasta to the skillet and toss to coat with the bean and tomato mixture.
7. Stir in chopped parsley and season with salt to taste. Serve immediately.