Pasta w/ Vegetable Bean "Sauce"

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 448.3
  • Total Fat: 17.1 g
  • Cholesterol: 4.9 mg
  • Sodium: 123.2 mg
  • Total Carbs: 59.8 g
  • Dietary Fiber: 6.8 g
  • Protein: 16.5 g

View full nutritional breakdown of Pasta w/ Vegetable Bean "Sauce" calories by ingredient


Introduction

Whole wheat pasta with sauteed veggies, beans added for protein, topped with fresh parmesan cheese. One of my favorite fast/easy dinners! Whole wheat pasta with sauteed veggies, beans added for protein, topped with fresh parmesan cheese. One of my favorite fast/easy dinners!
Number of Servings: 4

Ingredients

    Whole Wheat Pasta, 3 cups cooked
    .25 cups olive oil to sautee
    one medium onion, sliced or chopped
    1.5 cups bell peppers (I like the frozen red/yellow/green pre-sliced variety off-season)
    .5 cup frozen sweet corn
    15 oz. kidney beans
    2-3 cloves garlic
    grated fresh parmesan to taste (I like .25 cups...worth every single gram of fat!),

Directions

Boil water, cook whole wheat pasta to desired tenderness & drain...in this recipe, .75 cups COOKED is used per serving.

While water is heating, chop onion, garlic, drain kidney beans - and if you're having fresh peppers, chop these as well.

Heat olive oil over medium/low heat, add: onion, peppers. As these start to become tender, add kidney beans, corn and garlic. Continue to heat until heated through, about another 5-10 minutes.

Serve "sauce" (1/4 of total made per serving) over pasta, top w/ parmesan (or feta, for a different tasty flavor); makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ROBINHB.