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Skinny Winter Veggie Pasta

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Skinny Winter Veggie Pasta
  • Prep Time 5 min
  • Total Time 30 min
  • Servings 6
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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.

Ingredients

8
ounces dried whole grain spaghetti
3
cups broccoli florets
1
(14.5 ounce) can Muir Glen™ organic 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 In 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 Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat through. Stir in parsley. Sprinkle each serving with cheese.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
20
)
Daily Value
Total Fat
2 1/2g
4%
(
Saturated Fat
1g
4%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
350mg
15%
Potassium
130mg
4%
Total Carbohydrate
42g
14%
(
Dietary Fiber
8g
33%
,
Sugars
3g
)
Protein
11g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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