Pasta Fagioli with pepperoni
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 326.1
- Total Fat: 16.9 g
- Cholesterol: 54.8 mg
- Sodium: 1,288.9 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 6.6 g
- Protein: 16.5 g
View full nutritional breakdown of Pasta Fagioli with pepperoni calories by ingredient
Number of Servings: 15
Ingredients
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1 box of Ditalini Pasta
1 large can of tomato sauce (28 ounces)
3 cans of white and/or canellini beans
2 sticks of pepperoni
oregano, basil, parsley, salt, pepper, EVOO, garlic powder
Directions
Pour 1tbsp of extra virgin olive oil into saucepan. sprinkle with 1/2 tbsp garlic powder. turn burner on medium.
pour 1 can of tomatoes (sauce, puree or crushed) into pan. fill same can with water TWICE and add to pan.
turn to high heat.
add 3 cans of beans (more if desired).
bring to a boil for about 5 minutes, then reduce heat to medium low.
cut pepperoni sticks into quarter-inch slices, then cut each slice into fours. add to pan.
season to taste with oregano, basil, parsley, salt & pepper.
in separate pan, cook 1 lb box of pasta. when al dente, add to saucepan.
add 1 cup of parmesan cheese.
let simmer on low for about an hour till desired thickness.
makes about 15, 1 1/2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user AIMS124.
pour 1 can of tomatoes (sauce, puree or crushed) into pan. fill same can with water TWICE and add to pan.
turn to high heat.
add 3 cans of beans (more if desired).
bring to a boil for about 5 minutes, then reduce heat to medium low.
cut pepperoni sticks into quarter-inch slices, then cut each slice into fours. add to pan.
season to taste with oregano, basil, parsley, salt & pepper.
in separate pan, cook 1 lb box of pasta. when al dente, add to saucepan.
add 1 cup of parmesan cheese.
let simmer on low for about an hour till desired thickness.
makes about 15, 1 1/2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user AIMS124.
Member Ratings For This Recipe
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CD13642495
