Pasta w/ Vegetable Bean "Sauce"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Whole Wheat Pasta, 3 cups cooked.25 cups olive oil to sauteeone medium onion, sliced or chopped1.5 cups bell peppers (I like the frozen red/yellow/green pre-sliced variety off-season).5 cup frozen sweet corn15 oz. kidney beans2-3 cloves garlicgrated fresh parmesan to taste (I like .25 cups...worth every single gram of fat!),
Boil water, cook whole wheat pasta to desired tenderness & drain...in this recipe, .75 cups COOKED is used per serving.
While water is heating, chop onion, garlic, drain kidney beans - and if you're having fresh peppers, chop these as well.
Heat olive oil over medium/low heat, add: onion, peppers. As these start to become tender, add kidney beans, corn and garlic. Continue to heat until heated through, about another 5-10 minutes.
Serve "sauce" (1/4 of total made per serving) over pasta, top w/ parmesan (or feta, for a different tasty flavor); makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ROBINHB.
While water is heating, chop onion, garlic, drain kidney beans - and if you're having fresh peppers, chop these as well.
Heat olive oil over medium/low heat, add: onion, peppers. As these start to become tender, add kidney beans, corn and garlic. Continue to heat until heated through, about another 5-10 minutes.
Serve "sauce" (1/4 of total made per serving) over pasta, top w/ parmesan (or feta, for a different tasty flavor); makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ROBINHB.
Nutritional Info Amount Per Serving
- Calories: 448.3
- Total Fat: 17.1 g
- Cholesterol: 4.9 mg
- Sodium: 123.2 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 6.8 g
- Protein: 16.5 g
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