vegetable, bean and pasta medley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cans diced fire roasted tomatoes 1 large red onion, roughly chopped not too small1 red sweet pepper roughly chopped (use 2 if they are the little ones)1 yellow sweet pepper roughly chopped (use 2 if they are little ones.1 medium zucchini cut into small cubes1 cup frozen or canned yellow sweet corn1 can black beans1 can dark red kidney beans1 Tbs chili powder1 tsp garlic powder1tsp salt or to taste2 tsp dried parsley2 tsp dried basil3 cups pasta, bow tie, corkscrew or macaroniwater to cook pasta2 Tbs olive or vegetable oil
Bring a large pot of water to boil and add pasta, cook according to package and drain.
Sate onion, peppers,and zucchini in the 2 Tbs oil in large dutch oven until zucchini is about 1/2 way cooked. Add everything else and simmer 15 to 20 min or until all ingredients are cooked through. Mix noodles and veggie mixture and serve.
You can also sprinkle a little parmesian cheese over the top of each serving (not calculated in recipe)
Number of Servings: 8
Recipe submitted by SparkPeople user DANDREWS03.
Sate onion, peppers,and zucchini in the 2 Tbs oil in large dutch oven until zucchini is about 1/2 way cooked. Add everything else and simmer 15 to 20 min or until all ingredients are cooked through. Mix noodles and veggie mixture and serve.
You can also sprinkle a little parmesian cheese over the top of each serving (not calculated in recipe)
Number of Servings: 8
Recipe submitted by SparkPeople user DANDREWS03.
Nutritional Info Amount Per Serving
- Calories: 213.5
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 490.1 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 7.9 g
- Protein: 9.2 g
Member Reviews