Spinach and Black Bean Pasta
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 322.3
- Total Fat: 3.6 g
- Cholesterol: 4.9 mg
- Sodium: 735.5 mg
- Total Carbs: 65.9 g
- Dietary Fiber: 13.4 g
- Protein: 16.0 g
View full nutritional breakdown of Spinach and Black Bean Pasta calories by ingredient
Introduction
Now this is the kind of school I like! I wrote this healthy, fast vegetarian recipe for my Supervision class' assignment on recipe development and quality control - this thing's been tested 6 times!The serving size of 8 is *very* generous - this makes a ton of food and is a whole meal in a bowl! Now this is the kind of school I like! I wrote this healthy, fast vegetarian recipe for my Supervision class' assignment on recipe development and quality control - this thing's been tested 6 times!
The serving size of 8 is *very* generous - this makes a ton of food and is a whole meal in a bowl!
Number of Servings: 8
Ingredients
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16 ounces whole wheat rotini or penne pasta
1 tbsp salt
1 ¼ cups vegetable broth
1 cup water
1 28-oz can whole tomatoes
4 ounces chopped broccoli
½ large onion, diced
1 clove garlic, minced
¼ tsp cayenne pepper
1 tsp dried oregano
½ tsp ground cumin
½ tsp black pepper
10 tbsp (about ¾ a can) tomato paste
1 (19 ounce) can black beans, drained and rinsed
8 oz fresh spinach, torn
½ cup Parmesan cheese
Directions
Bring a large pot of water to a boil.
Add salt and pasta.
Cook for 6 to 8 minutes (it should be shy of “al dente”) and drain. Do not rinse.
Meanwhile, in a large pot over medium heat, bring the vegetable broth and water to a boil.
Mix in diced tomatoes and broccoli, reduce heat slightly and cook 2 minutes.
Add onion, garlic, cayenne pepper, oregano, cumin and black pepper. Cook 2 minutes, stirring.
Stir in the tomato paste, mixing well.
Add the black beans and spinach. Cook 7 – 8 minutes, stirring occasionally.
Add the drained pasta to the sauce mixture and mix gently to coat with sauce.
Add the Parmesan, stir well and simmer in the sauce for 5 minutes, until pasta is al dente.
*Note: Leftovers are delicious placed into individual casseroles or ramekins, topped with cheese and broiled!
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add salt and pasta.
Cook for 6 to 8 minutes (it should be shy of “al dente”) and drain. Do not rinse.
Meanwhile, in a large pot over medium heat, bring the vegetable broth and water to a boil.
Mix in diced tomatoes and broccoli, reduce heat slightly and cook 2 minutes.
Add onion, garlic, cayenne pepper, oregano, cumin and black pepper. Cook 2 minutes, stirring.
Stir in the tomato paste, mixing well.
Add the black beans and spinach. Cook 7 – 8 minutes, stirring occasionally.
Add the drained pasta to the sauce mixture and mix gently to coat with sauce.
Add the Parmesan, stir well and simmer in the sauce for 5 minutes, until pasta is al dente.
*Note: Leftovers are delicious placed into individual casseroles or ramekins, topped with cheese and broiled!
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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TRACKING_GENIE
Tasty and easy to make. I didn't have broccoli, and I used more onion, less canned tomato (although the amount called for would have worked, I didn't have a 28oz can). It is a bit spicy, so watch out for that. With my substitutions, the recipe made 10 1-cup servings of about 200 Calories each. Yum! - 2/28/10
