Red Beans and Veggie Sauce over Pasta
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 185.5
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 405.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 10.3 g
- Protein: 7.4 g
View full nutritional breakdown of Red Beans and Veggie Sauce over Pasta calories by ingredient
Introduction
This recipe was created by throwing together items from the pantry, but it turned out really tasty, and highly nutritional. It makes enough to feed a family of four with leftovers for lunch! This recipe was created by throwing together items from the pantry, but it turned out really tasty, and highly nutritional. It makes enough to feed a family of four with leftovers for lunch!Number of Servings: 1
Ingredients
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1 med.-lg. green pepper sliced into strips
1 med.-lg. onion sliced into strips
3 cloves fresh garlic, chopped
2 tbs olive oil
1 tsp dried oregano, or 3 tsp fresh oregano
1 tsp Mrs. Dash
1 can (28oz.) diced tomatoes (no salt added)
1 can (28 oz) crushed tomatoes
1 can (15.5 oz) red beans
1 box whole wheat spaghetti
Directions
1. In a large sauce pan, start the water to boil for the pasta. (If you keep an eye on the pot, the pasta should finish approximately the same time as the sauce.)
2. While the water heats up, slice peppers, onions and chop garlic.
3. Put peppers, onions, garlic, olive oil, oregano and seasonings into another large pot and mix until everything it is coated lightly with the olive oil.
4. Heat veggies over medium to high heat until they start to sweat and become tender. Add pasta to boiling water.
5. Turn the heat to medium under the veggies and add the beans (thoroughly rinsed), the crushed tomatoes and the diced tomatoes.
6. Stir together and cover. Let simmer over medium heat until pasta is done, stirring occasionally.
7. Serve approximately 2 cups of the red beans and veggie sauce over 1 cup of whole wheat pasta.
Serving Size: makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MHAMBLETT.
2. While the water heats up, slice peppers, onions and chop garlic.
3. Put peppers, onions, garlic, olive oil, oregano and seasonings into another large pot and mix until everything it is coated lightly with the olive oil.
4. Heat veggies over medium to high heat until they start to sweat and become tender. Add pasta to boiling water.
5. Turn the heat to medium under the veggies and add the beans (thoroughly rinsed), the crushed tomatoes and the diced tomatoes.
6. Stir together and cover. Let simmer over medium heat until pasta is done, stirring occasionally.
7. Serve approximately 2 cups of the red beans and veggie sauce over 1 cup of whole wheat pasta.
Serving Size: makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MHAMBLETT.