Healthified Winter Veggie Pasta

92% less sat fat • 50% more fiber than the original recipe. Twirl forkfuls of hearty, whole-grain spaghetti, tossed with a simple tomato sauce and good-for-you cannellini beans and broccoli.

Healthified Winter Veggie Pasta

LiveBetterAmericaRecipe by LiveBetterAmerica

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5 minutes

30 minutes

6 Servings

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Nutrition Info

  • 1 Serving
  • 220
  • 2g
    (Saturated Fat 1/2g, Trans Fat 0g)
  • 2mg
  • 310mg
  • 46g
    (Dietary Fiber 9g, Sugars 5g)
  • 13g
  • Percent Daily Value*
  • 15%
  • 80%
  • 10%
  • 15%
  • Exchanges
  • 1/2
  • 2 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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Ingredients

  • 8  ounces dried whole grain spaghetti
  • 3  cups broccoli florets
  • 1  (14.5 ounce) can Muir Glen® no-salt-added diced tomatoes, drained
  • 1  15-ounce can Progresso® cannellini beans, rinsed and drained
  • 2  tablespoons no-salt-added tomato paste
  • 2  cloves garlic, minced
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 2  tablespoons snipped fresh Italian (flat-leaf) parsley
  • 1/4  cup grated Parmesan cheese

Directions

  1. 1In a 4-quart Dutch oven, cook pasta according to package directions except omitting the salt; add broccoli to pasta for the last 3 minutes of cooking. Drain and return to Dutch oven.
  2. 2Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat through. Stir in parsley. Sprinkle each serving with cheese.

Categories: Pasta

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