Cannellini Bean and Vegetable Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup sliced Zucchini (one small Zucchini) 1 Garlic Clove, chopped 1 tbsp Olive Oil1 14.5-oz Can of Diced Tomatoes1 15-oz can Cannellini Beans, rinsed2 tbsp Basil1 tsp Black Pepper 1 tsp Salt2 tbsp shredded Parmesan Cheese (optional)1 10-oz package of fresh Spinach2 cups Whole Wheat Pasta (after cooking)
Start the water for the pasta. While waiting for it to boil, saute the zucchini and garlic in the olve oil in a large saucepan until the zucchini is just tender. Add the rinsed cannellini beans and the tomatoes, stir, and let simmer on medium-low heat for 5 minutes.
Meanwhile, add the pasta to the water and cook, draining once it is al dente.
Add the bag of spinach to the bean mixture and cover for 7-8 minutes until the spinach has reduced, stirring halfway though. Stir the bean mixture before serving, adding salt and pepper to taste. Serve over pasta and sprinkle with parmesan cheese (optional) just before serving. Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGGIEBELLE.
Meanwhile, add the pasta to the water and cook, draining once it is al dente.
Add the bag of spinach to the bean mixture and cover for 7-8 minutes until the spinach has reduced, stirring halfway though. Stir the bean mixture before serving, adding salt and pepper to taste. Serve over pasta and sprinkle with parmesan cheese (optional) just before serving. Makes four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGGIEBELLE.
Nutritional Info Amount Per Serving
- Calories: 261.4
- Total Fat: 5.8 g
- Cholesterol: 1.8 mg
- Sodium: 784.5 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 11.0 g
- Protein: 13.5 g
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