Fennel and Sun Dried Tomato Pasta with Butter Beans
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 279.7
- Total Fat: 4.8 g
- Cholesterol: 20.4 mg
- Sodium: 463.9 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 10.3 g
- Protein: 12.1 g
View full nutritional breakdown of Fennel and Sun Dried Tomato Pasta with Butter Beans calories by ingredient
Introduction
A zesty pasta with adequate protein and fiber A zesty pasta with adequate protein and fiberNumber of Servings: 4
Ingredients
-
* 4 c. cooked pasta
* 1 TBS olive oil
* 3 garlic cloves
* ¾ c. sun dried tomatoes (dry, not packed in oil)
* 1 large onion
* 2 fennel bulbs
* 1 can (15.5 oz) butter beans (a.k.a. lima beans)
* ½ tsp oregano
* ½ tsp basil
*parmesan cheese
Directions
1) While pasta cooks mince garlic, chop sun dried tomatoes and chop the onion. Warm the oil on a medium heat setting and simmer the garlic, tomatoes, onion, oregano and basil.
2) Slice the fennel bulbs and add them to the tomato mix when the onions begin to turn translucent.
3) Drain and rinse the beans. Add to the pan of vegetables.
4) When the pasta is finished cooking, drain it. Plate the pasta with the vegetables on top and garnish with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user SNOUTFISH427.
2) Slice the fennel bulbs and add them to the tomato mix when the onions begin to turn translucent.
3) Drain and rinse the beans. Add to the pan of vegetables.
4) When the pasta is finished cooking, drain it. Plate the pasta with the vegetables on top and garnish with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user SNOUTFISH427.