Low-Fat & Luscious Vegetarian

[Guest guest]

* Exported from MasterCook *

 

Pasta With Beans

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 94

Serving Size : 6 Preparation Time :0:30

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces tri-colored rotini

1 tablespoon olive oil

1 medium onion -- thinly sliced

(3/4 cup)

1 medium zucchini or yellow summer squash -- thinly sliced

(1 1/3 cups)

2 cloves garlic -- minced

1 tablespoon dried Italian seasoning -- crushed

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

14 1/2 ounces canned low-sodium tomatoes -- undrained

and cut up

15 ounces canned white kidney beans -- (cannellini)

OR 1- 15-ounce can great northern beans -- rinsed

and drained

2 cups shredded fresh spinach

1/4 cup finely shredded Parmesan cheese -- (1 ounce)

 

Handy time-saving Italian seasoning usually includes oregano, basil, and

rosemary as well as a little ground red pepper and garlic powder all in one

neat package.

 

Cook rotini according to package directions until tender but still firm,

except omit any oil or salt. Drain and keep warm.

 

Meanwhile, add the oil to a large saucepan; tilt pan to coat bottom with

oil. Add onion, zucchini or squash, garlic, Italian seasoning, sugar,

salt, and pepper. Cook over medium-high heat until vegetables are just

tender. Carefully add the undrained tomatoes and beans. Cover and cook

over medium beat for 5 minutes. Stir in the spinach; heat through. Toss

with the cooked pasta. Sprinkle with Parmesan cheese. Makes 6 main-dish

servings.

 

Start to finish: 30 minutes.

 

254 Calories; 5 G Total fat; 1 G Saturated fat; 3 MG Cholesterol; 278 MG

Sodium; 45 G Carbohydrate; 5 G Fiber; 12 G Protein. Exchanges: 2 1/2

starch, 2 vegetable, 1/2 fat.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -