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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 606.9
  • Total Fat: 24.4 g
  • Cholesterol: 11.3 mg
  • Sodium: 365.6 mg
  • Total Carbs: 78.7 g
  • Dietary Fiber: 16.6 g
  • Protein: 21.8 g

View full nutritional breakdown of Pasta Veggie & Bean Bake (Gluten Free) calories by ingredient
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Pasta Veggie & Bean Bake (Gluten Free)

Submitted by: OPERATIONMILF

Introduction

Something I am tossing together for dinner.. entered for tracking purposes. If you should choose to try it Hooray! Full of delicious healthy fiber, vitamins, and minerals! Something I am tossing together for dinner.. entered for tracking purposes. If you should choose to try it Hooray! Full of delicious healthy fiber, vitamins, and minerals!
Number of Servings: 4

Ingredients

    4 oz. Organic Brown Rice Penne Pasta
    1 Whole Large Tomato cut into wedges
    1 Bunch Organic Broccoli (fresh)
    12 oz. Veggie Medley Broc, Caul, Baby Carrots
    1/3 cup EVOO
    1/2 medium red onion diced
    3 Med. or 2 Large Garlic Cloves chopped (fresh)
    15 oz can White Kidney Beans (Cannellini)
    3/4 cup (or 3 oz.) Organic Trader Joe's Shredded Mozerella Cheese
    Salt - Himilayan ground
    Pepper- Fresh Ground Rainbow Peppercorn

Directions

Cook Brown Rice Pasta according to instructions. Cut bunch of broccoli into small spears.Steam broccoli, cauliflower, and carrots. Place all steamed veggies, and tomatoes in a big bowl with the pasta and toss well. Pour into a rectangle shaped glass baking dish. Distribute pasta and veggies as evenly as possible by eye. Drain and rinse beans well.. pour evenly over the veggies.
Use olive oil to wilt the garlic and onion. Use a serving spoon to distribute over mixture.. finally top with mozerella cheese by sprinkling with your hand 1 oz. at a time. Bake in the over about 20 to 30 minutes. Remove from oven and split into 4 Super Size portions or 6 average portions.

Number of Servings: 4

Recipe submitted by SparkPeople user OPERATIONMILF.






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