Veggie Pasta
- Number of Servings: 6
Ingredients
* 1 can black beans * 1 can yellow corn * Fresh Basil, 5 leaves (approx.) * Olive Oil, 2 tbsp * 1 lb spaghetti, cooked * Green Peppers (bell peppers), 1 cup, chopped * Salt, 1 tsp (or to taste) Black pepper 1 tsp (or to taste) Red pepper flake 1tsp (or to taste)
Makes six servings
Cook pasta.
In a skillet, add a tablespoon or two of olive oil and sautee the bell peppers until tender. Add the corn and beans and heat through.
Chiffonade the basil (by rolling the leaves into a little log and slicing it into fine coins as one would a carrot) or just mince it, reserve.
Drain the pasta and return to empty pot. Add vegetable mixture and stir. Plate and garnish with a sprinkling of basil bits.
Number of Servings: 6
Recipe submitted by SparkPeople user REDTHELONGEARS.
Cook pasta.
In a skillet, add a tablespoon or two of olive oil and sautee the bell peppers until tender. Add the corn and beans and heat through.
Chiffonade the basil (by rolling the leaves into a little log and slicing it into fine coins as one would a carrot) or just mince it, reserve.
Drain the pasta and return to empty pot. Add vegetable mixture and stir. Plate and garnish with a sprinkling of basil bits.
Number of Servings: 6
Recipe submitted by SparkPeople user REDTHELONGEARS.
Nutritional Info Amount Per Serving
- Calories: 304.5
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 448.4 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 5.8 g
- Protein: 10.2 g
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