Veggie's and Pasta

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 480.4
  • Total Fat: 9.5 g
  • Cholesterol: 19.8 mg
  • Sodium: 1,537.3 mg
  • Total Carbs: 79.9 g
  • Dietary Fiber: 22.6 g
  • Protein: 31.0 g

View full nutritional breakdown of Veggie's and Pasta calories by ingredient



Number of Servings: 1

Ingredients

    8 ounces dried whole grain spaghetti
    3 cups broccoli florets
    1 (14.5 ounce) can no-salt-added diced tomatoes, drained
    2 cloves garlic, minced
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper 1 15-ounce can cannellini beans, rinsed and drained
    2 tablespoons no-salt-added tomato paste
    2 tablespoons snipped fresh Italian parsley
    1/4 cup grated Parmesan cheese

Directions


In a 4-quart Dutch oven, cook your pasta as usual, omitting the salt; add broccoli to pasta for the last couple minutes of cooking so it doesnt over cook . Drain and return to Dutch oven.

Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat throughly. Stir in parsley. Sprinkle each serving with cheese as desired.

Serving Size: 6

Number of Servings: 1

Recipe submitted by SparkPeople user PETERSTERCZELA.