Red Beans and Veggie Sauce over Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 med.-lg. green pepper sliced into strips1 med.-lg. onion sliced into strips3 cloves fresh garlic, chopped2 tbs olive oil1 tsp dried oregano, or 3 tsp fresh oregano1 tsp Mrs. Dash1 can (28oz.) diced tomatoes (no salt added)1 can (28 oz) crushed tomatoes1 can (15.5 oz) red beans1 box whole wheat spaghetti
1. In a large sauce pan, start the water to boil for the pasta. (If you keep an eye on the pot, the pasta should finish approximately the same time as the sauce.)
2. While the water heats up, slice peppers, onions and chop garlic.
3. Put peppers, onions, garlic, olive oil, oregano and seasonings into another large pot and mix until everything it is coated lightly with the olive oil.
4. Heat veggies over medium to high heat until they start to sweat and become tender. Add pasta to boiling water.
5. Turn the heat to medium under the veggies and add the beans (thoroughly rinsed), the crushed tomatoes and the diced tomatoes.
6. Stir together and cover. Let simmer over medium heat until pasta is done, stirring occasionally.
7. Serve approximately 2 cups of the red beans and veggie sauce over 1 cup of whole wheat pasta.
Serving Size: makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MHAMBLETT.
2. While the water heats up, slice peppers, onions and chop garlic.
3. Put peppers, onions, garlic, olive oil, oregano and seasonings into another large pot and mix until everything it is coated lightly with the olive oil.
4. Heat veggies over medium to high heat until they start to sweat and become tender. Add pasta to boiling water.
5. Turn the heat to medium under the veggies and add the beans (thoroughly rinsed), the crushed tomatoes and the diced tomatoes.
6. Stir together and cover. Let simmer over medium heat until pasta is done, stirring occasionally.
7. Serve approximately 2 cups of the red beans and veggie sauce over 1 cup of whole wheat pasta.
Serving Size: makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MHAMBLETT.
Nutritional Info Amount Per Serving
- Calories: 185.5
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 405.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 10.3 g
- Protein: 7.4 g
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