Veggie's and Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
In a 4-quart Dutch oven, cook your pasta as usual, omitting the salt; add broccoli to pasta for the last couple minutes of cooking so it doesnt over cook . Drain and return to Dutch oven.
Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat throughly. Stir in parsley. Sprinkle each serving with cheese as desired.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user PETERSTERCZELA.
8 ounces dried whole grain spaghetti 3 cups broccoli florets 1 (14.5 ounce) can no-salt-added diced tomatoes, drained 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 15-ounce can cannellini beans, rinsed and drained 2 tablespoons no-salt-added tomato paste 2 tablespoons snipped fresh Italian parsley 1/4 cup grated Parmesan cheese
In a 4-quart Dutch oven, cook your pasta as usual, omitting the salt; add broccoli to pasta for the last couple minutes of cooking so it doesnt over cook . Drain and return to Dutch oven.
Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat throughly. Stir in parsley. Sprinkle each serving with cheese as desired.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user PETERSTERCZELA.
Nutritional Info Amount Per Serving
- Calories: 480.4
- Total Fat: 9.5 g
- Cholesterol: 19.8 mg
- Sodium: 1,537.3 mg
- Total Carbs: 79.9 g
- Dietary Fiber: 22.6 g
- Protein: 31.0 g
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