Mediterranean Pasta with kidney beans


4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.6
  • Total Fat: 6.2 g
  • Cholesterol: 15.2 mg
  • Sodium: 190.3 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 8.7 g

View full nutritional breakdown of Mediterranean Pasta with kidney beans calories by ingredient



Number of Servings: 6

Ingredients

    8 ounces whole wheat pasta
    1/4 cup water from cooking pasta
    2 T olive oil
    1 C onion
    2 large garlic cloves
    8 cups spinach
    1t crushed red pepper
    1/2 cup cherry tomatoes cut in half
    1T fresh parmesan grated
    1 T fresh parsley fresh or 1 t dried parsley

Directions

Cook pasta according to package direction. heat oil in saute pan. Add onion and garlic. When translucent, add red pepper flakes, spinach, kidney beans, and 1/4 c of reserved pasta water. Simmer over medium heat until spinach is tender. Add pasta, tomatoes, and parsley and combine. Season with salt and pepper, if desired. sprinkle with cheese. serve warm.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SPETERSN.

TAGS:  Vegetarian Meals |

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    I too, used diced tomatoes from a can and reduced the amount of crushed red pepper (to suit my wimpy taste buds) and was really pleased with how this dish came out. I will definitely make it again! What a great way to use up kidney beans without having to resort to chili again. - 3/4/12

    Reply from SPETERSN (3/4/12)
    Sorry I didn't realize I left it out. they are included in the calories and it is 1 can rinsed



  • no profile photo

    Very Good
    This was delicious and easy for a quick, meatless dinner! I omitted the cherry tomatoes and pasta liquid and used a can of diced tomatoes instead. - 12/12/10