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Vegetarian Black Bean Pasta

Source of Recipe

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VE: Vegetarian Black Bean Pasta

Healthy Cooking April/May 2010
11 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep/Total Time: 25 min.
Yield: 6 servings.

This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon

Ingredients:
• 9 ounces uncooked whole wheat fettuccine
• 1 tablespoon olive oil
• 1-3/4 cups sliced baby portobello mushrooms
• 1 garlic clove, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried oregano
• 2 cups fresh baby spinach

Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.

2. Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

2/3 cup bean mixture with 2/3 cup pasta equals 255 calories, 3 g fat (trace saturated fat), 0 cholesterol, 230 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein. ++++ Exchanges: 3 starch, 1 lean meat 1/2 fat.