Fresh Vegetable and Black Bean Spaghetti

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 235.8

Total Fat: 2.7 g
Cholesterol: 3.6 mg
Sodium: 739.7 mg
Total Carbs: 45.0 g
Dietary Fiber: 9.2 g
Protein: 11.9 g

View full nutritional breakdown of Fresh Vegetable and Black Bean Spaghetti calories by ingredient

Introduction

A somewhat spicy tomato-based sauce with fresh vegetables and black beans and high fiber pasta A somewhat spicy tomato-based sauce with fresh vegetables and black beans and high fiber pasta

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 8

Ingredients

2 medium yellow onions, sliced 1/4" thick

1 yellow pepper, sliced 1/4" thick

1 orange pepper, sliced 1/4" thick

2 c. zucchini, in 1/2" cubes

1 c. mushrooms, sliced

3 cloves of garlic, minced

5 large black olives, sliced

2 c. diced tomatoes

24 oz. can Hunt's Garlic and Herb Spaghetti Sauce

1 can black beans, rinsed

1/4 -1/2 tsp dried red pepper flakes, to taste

8 oz. Ronzoni Smart Taste Spaghetti, cooked

8 TBSP parmesan cheese, shredded

Directions

Spray very large skillet or pan with non-stick spray and heat over high - add onion, peppers, zucchini and garlic. Saute until softened abit, about 10-12 minutes (you may want to cover to let the steam help with the cooking). Add mushrooms and saute an additional 2 minutes, then add remaining ingredients, except pasta. Reduce heat to medium and cook until heated through, at least 10 minutes. Cook the pasta until al dente and place 1/2 c. pasta on each plate, top with 1 c. sauce then sprinkle with 1 TBSP parmesan cheese. Makes 8 servings

Serving Size: Makes 8 servings of 1/2 c. pasta + 1 c. sauce

Number of Servings: 8

Recipe submitted by SparkPeople user BRYTKA.