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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 487.0
  • Total Fat: 7.5 g
  • Cholesterol: 17.6 mg
  • Sodium: 742.9 mg
  • Total Carbs: 82.4 g
  • Dietary Fiber: 16.1 g
  • Protein: 32.3 g

View full nutritional breakdown of Mushrooms and Beans Florentine calories by ingredient
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Mushrooms and Beans Florentine

Submitted by: CALIDREAMER76

Introduction

I modified my Beans and Greens to make just one serving without going overboard. I drained and rinsed the beans, so I believe the sodium should be much lower than stated. I modified my Beans and Greens to make just one serving without going overboard. I drained and rinsed the beans, so I believe the sodium should be much lower than stated.
Number of Servings: 1

Ingredients

    1 cup diced tomatoes
    3/4 cup Cannellini beans rinced
    2 cups fresh spinach
    1 cup sliced mushrooms
    1/4 cup 2% Mozzarella Cheese
    2 teaspoons parmesan cheese
    2 oz Barilla Piccolini Farfalle w/ tomatoes and carrots

Tips

I grow, dry and use my own herbs. I have one jar that just says mix. As I dry and bottle the herbs, whatever is left over and not enough for another jar I add to that jar - so there's no telling exactly what's in the jar.


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Directions

Boil water and cook pasta according to directions.
In another pan saute Mushrooms in a frying pan sprayed with Olive oil Pam.
When partially cooked add diced tomatoes and cook down. At this point I added dried herbs that I had, a mix of rosemary, oregano, maybe basil. Add the Cannellini Beans and heat through, toss in spinach and cook till wilted. When pasta is cooked, drain and add to the vegetables. Sprinkle parmesan cheese and top with shredded Mozzerella and enjoy.

Serving Size: Makes one serving






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