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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 299.8
  • Total Fat: 6.7 g
  • Cholesterol: 21.3 mg
  • Sodium: 391.3 mg
  • Total Carbs: 46.2 g
  • Dietary Fiber: 6.4 g
  • Protein: 14.1 g

View full nutritional breakdown of Quick Pasta/Bean Veggie Dinner calories by ingredient
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Quick Pasta/Bean Veggie Dinner

Submitted by: GIRLHALFFULL

Introduction

A quick and easy dish that is great on a cold night.

For this recipe I have used low/reduced sodium canned beans and tomatoes, but when you have the time you can use fresh tomatoes when in season and prep your beans ahead of time.

Another little addition is that you can make it a bit more spicy if you wish by increasing the chili powder and pepper. Go with what you wish.

Hope you Enjoy!
A quick and easy dish that is great on a cold night.

For this recipe I have used low/reduced sodium canned beans and tomatoes, but when you have the time you can use fresh tomatoes when in season and prep your beans ahead of time.

Another little addition is that you can make it a bit more spicy if you wish by increasing the chili powder and pepper. Go with what you wish.

Hope you Enjoy!

Number of Servings: 8

Ingredients

    1 12oz box of Medium Pasta Shells

    1/2 lb Lean Ground Beef

    1 Medium to Large Green Pepper

    1 Medium to Large Onion

    2 14 1/2oz Cans Low/Reduced Sodium Diced Tomatoes

    2 14 1/2oz Cans Low/Reduced Sodium Dark Red Kidney Beans

    1 Tsp Salt

    1/2 Ttsp Chili Powder

    1/4 Tsp Pepper

Directions

1) Cook pasta shells according to package directions.

2) Seed and chop green pepper and chop onion.

3) In a large deep skillet, add green pepper, onion and ground beef and cook until beef is brown.

4) Drain excess fat from beef, pepper and onion mixture and return to skillet.

5) Add remaining ingredients, which include beans, tomatoes and spices and mix well. Simmer for 20 minutes.

6) At end of 20 minute simmer add drained pasta shells to mixture and simmer for another 10 minutes.

Serves 8 (1 1/4 cup servings)

Number of Servings: 8

Recipe submitted by SparkPeople user GIRLHALFFULL.






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