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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 235.8
  • Total Fat: 2.7 g
  • Cholesterol: 3.6 mg
  • Sodium: 739.7 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 9.2 g
  • Protein: 11.9 g

View full nutritional breakdown of Fresh Vegetable and Black Bean Spaghetti calories by ingredient
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Fresh Vegetable and Black Bean Spaghetti

Submitted by: BRYTKA

Introduction

A somewhat spicy tomato-based sauce with fresh vegetables and black beans and high fiber pasta A somewhat spicy tomato-based sauce with fresh vegetables and black beans and high fiber pasta
Number of Servings: 8

Ingredients

    2 medium yellow onions, sliced 1/4" thick
    1 yellow pepper, sliced 1/4" thick
    1 orange pepper, sliced 1/4" thick
    2 c. zucchini, in 1/2" cubes
    1 c. mushrooms, sliced
    3 cloves of garlic, minced
    5 large black olives, sliced
    2 c. diced tomatoes
    24 oz. can Hunt's Garlic and Herb Spaghetti Sauce
    1 can black beans, rinsed
    1/4 -1/2 tsp dried red pepper flakes, to taste
    8 oz. Ronzoni Smart Taste Spaghetti, cooked
    8 TBSP parmesan cheese, shredded

Directions

Spray very large skillet or pan with non-stick spray and heat over high - add onion, peppers, zucchini and garlic. Saute until softened abit, about 10-12 minutes (you may want to cover to let the steam help with the cooking). Add mushrooms and saute an additional 2 minutes, then add remaining ingredients, except pasta. Reduce heat to medium and cook until heated through, at least 10 minutes. Cook the pasta until al dente and place 1/2 c. pasta on each plate, top with 1 c. sauce then sprinkle with 1 TBSP parmesan cheese. Makes 8 servings

Serving Size: Makes 8 servings of 1/2 c. pasta + 1 c. sauce

Number of Servings: 8

Recipe submitted by SparkPeople user BRYTKA.






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Member Ratings For This Recipe

  • I'm loving this recipe!!!!! - 8/16/11

    Reply from BRYTKA (8/16/11)
    Me too! I made it last night for dinner and it was just as good today as left-overs for lunch.


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