vegetable, bean and pasta medley

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 213.5
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 490.1 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 7.9 g
  • Protein: 9.2 g

View full nutritional breakdown of vegetable, bean and pasta medley calories by ingredient
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Introduction

This is really good. My kids love it best with bow tie pasta but you can use macaroni or the corkscrew pasta too. This is really good. My kids love it best with bow tie pasta but you can use macaroni or the corkscrew pasta too.
Number of Servings: 8

Ingredients

    2 cans diced fire roasted tomatoes
    1 large red onion, roughly chopped not too small
    1 red sweet pepper roughly chopped (use 2 if they are the little ones)
    1 yellow sweet pepper roughly chopped (use 2 if they are little ones.
    1 medium zucchini cut into small cubes
    1 cup frozen or canned yellow sweet corn
    1 can black beans
    1 can dark red kidney beans
    1 Tbs chili powder
    1 tsp garlic powder
    1tsp salt or to taste
    2 tsp dried parsley
    2 tsp dried basil
    3 cups pasta, bow tie, corkscrew or macaroni
    water to cook pasta
    2 Tbs olive or vegetable oil

Directions

Bring a large pot of water to boil and add pasta, cook according to package and drain.
Sate onion, peppers,and zucchini in the 2 Tbs oil in large dutch oven until zucchini is about 1/2 way cooked. Add everything else and simmer 15 to 20 min or until all ingredients are cooked through. Mix noodles and veggie mixture and serve.

You can also sprinkle a little parmesian cheese over the top of each serving (not calculated in recipe)

Number of Servings: 8

Recipe submitted by SparkPeople user DANDREWS03.

TAGS:  Vegetarian Meals |

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