Penne Pasta with White Bean and Roasted Tomatoes

Even though we had a rainy St. Patrick’s Day weekend, I know that Spring is on its way.

Look what’s blooming now in my garden.

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Even though I have neglected my garden recently, I haven’t had time to do some weeding and I go for days without watering the flowers because of my busy schedule, they seem to be doing ok.

This is the first rose plant to have a flower. We have about 9 roses that we inherited in our house. I’m excited for the others to bloom so I can harvest the roses and put them in a vase inside the house.


These past few weeks, we’ve had a few birthday celebrations, including the husband’s birthday.


I picked out his cake this year, based on the flavors he likes, chocolate and strawberry.

I want to learn how to make a cake like this. The middle icing is light and fluffy, but the chocolate cake is dense. I like that combo.


Juicy strawberries as cake toppings.


I bought this delicious cake from French’s Bakery in Orange County. I’ve never been there so when I walked in to pick up the cake, my oh my…..there were so many delicious pastries in there. I will need to go back soon.

To balance out all the cake and cupcakes I’ve been enjoying lately, I’ve made sure that I have healthy lunches to pack throughout the week.

I did something new (well, new-to-me) this week, I roasted grape tomatoes.


I can’t believe how much flavor the tomatoes have after being roasted. It’s so sweet but still tart at the same time.

Perfect for a pasta dish, don’t you think?


Penne with White Bean and Roasted Tomatoes

(recipe inspired by Ellie Krieger)

  • 1 container (about 4 cups grape tomatoes)
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 2 T olive oil (I used garlic olive oil)
  • 1 can white beans (rinsed and drained)
  • 1/4 – 1/2 cup hummus of your choice
  • 3 cups (uncooked) whole wheat Penne or other pasta of your choice
  • 1/2 cup or more feta cheese
  • salt and pepper to taste

*Optional: Add 1/2 to 1 cup tomato sauce if you want the pasta dish to have more sauce.

Preheat oven to 425 F. Cut tomatoes in halves lengthwise, sprinkle with sea salt and roast 30-35 minutes.


While tomatoes are roasting, chop onion, celery and carrots. Heat olive oil in heavy frying pan, add carrot and saute 3-4 minutes, then add onions and celery and saute about 5 minutes more, until vegetables are just starting to brown.

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Add canned beans to pan and saute until it’s heated through. Turn off heat, then add the roasted tomatoes, and gently combine.

Bring a large pot of salted water to a boil, add pasta, and cook until al dente, about 9 minutes for Trader Joe’s whole wheat pasta. Drain well.

Place pasta in a large bowl. Pour bean mixture over the pasta, add hummus and toss gently a few times.

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Crumble feta cheese over pasta and serve hot.


I love the different texture in this pasta. I had it for lunch three times in one week. It’s one of those dishes that still taste good when eaten cold or at room temperature.

When the pasta leftovers got a little dry, I just added a little bit more hummus and olive oil.

Another option is to add sausage with the pasta, which is what I did for the husband’s portion.



  1. Pretty pretty flowers! I need to garden…That cake looks totally amazing. I’m such a fruity dessert girl. And the tomatoes in the pasta look super yummy. I SO wish Josh liked tomatoes

  2. Annette (Defiant Vegan) says:

    Happy Birthday Chris!! That cake looks scrumptious!

    Never thought of using hummus to add more flavor to a dish, great Idea!

  3. That looks so colorful and healthy! Great weekday lunch idea!

  4. The flowers are SO pretty and that cake…. Oh. Em. Gee! Looks so good!

    Great recipe! I love roasting tomatoes for a pasta sauce. Gives it so much flavor!

  5. I made my own version of this recipe last night subbing squash and mushrooms for carrots and celery and it turned out wonderfully! thanks so much for the hummus idea

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