Navy bean Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup dry navy beans, soaked, boiled until tender3 Tablespoons Extra Virgin Olive Oil1 cup chopped onions1/2 cup chopped green bell pepper1 cup chopped celery4 cloves garlic4 med. to large ripe plum tomatoes, peeled and diced1 teaspoon salt3 sprigs fresh oregano, strip leaves off stem and chop3 tablespoons chopped fresh basil1/2 cup red wine1 cup water8 oz Whole Wheat Pasta, boiled according to pkg. directions3 Tablespoons chopped parsley, fresh1/2 cup grated Parmesean Cheese
In a lage sauce pan, heat oil, add chopped onions, bell pepper, and celery. Cook until onions begin to turn brown along the edges, add garlic and red pepper flakes, and tomatoes. Cook until tomatoes begin to stick to pan. Add wine and stir to deglaze pan. Stir in cooked navy beans. Season with salt, oregano and basil. Stir in water and simmer for about 20 minutes. Remove from heat. Stir in prepared spaghetti, add parsley and parmesean cheese. Serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user LOGANSGRAMMIE.
Number of Servings: 8
Recipe submitted by SparkPeople user LOGANSGRAMMIE.
Nutritional Info Amount Per Serving
- Calories: 235.6
- Total Fat: 8.6 g
- Cholesterol: 4.9 mg
- Sodium: 428.9 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 7.0 g
- Protein: 8.7 g
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