Pasta, Beans 'n Greens
You'll love the versatility of this recipe, which is a meal in itself. Use whatever canned beans and pasta you have on
hand, and experiment with other cheeses such as feta, goat, or Romano. If you're vegetarian, you can substitute
vegetable broth for the chicken broth.
List of Ingredients
2 t olive oil
1/2 C finely chopped carrot
1/2 C finely chopped onion
1 garlic clove, minced
1/2 t dried oregano
1/4 t salt
1/4 t freshly ground black pepper
1 (15.75-oz) can fat-free less-sodium chicken broth
1 (14.5-oz) can ltalian-style diced tomatoes, undrained
1/2 C uncooked penne, tube-shaped pasta
1 (16-oz) can cannellini beans or other white beans, rinsed and drained
1/2 (10-oz) package frozen chopped spinach,
thawed, drained, and squeezed
dry, (about 1/3 C)
1/4 C ( 1 oz) grated fresh Parmesan cheese
Recipe
1. Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; saute 5 minutes. Add the oregano,
salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
2. Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring
occasionally. Sprinkle each serving with cheese.
Yield: 4 servings (serving size: 1 cup pasta mixture and 1 tablespoon cheese).
CALORIES 300 (21% from fat); FAT 6.9g(sat
1.8g, mono 2.8g, poly 1.6g); PROTEIN 16.8g; CARB 45.2g; FIBER 7.8g; CHOL
5mg; IRON 5.8mg; SODIUM gOlmg; CALC 238mg
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