Fit After Fifty Recipes

Winter Veggie Pasta

Description:
92% less sat fat • 50% more fiber than the original recipe—see the comparison. Romeo and Juliet? Fred and Ginger? These delectable veggies and warm pasta will be the new pairing everyone's talking about.


Date Added:	January 5, 2010	Season:	Winter
Category:	Vegetarian	Prep. Method:	Boil
Calories:	220	Dish Type:	Other
Serves:	6	Cuisine:	American
Prep. Time:	30 mins	Submitted By:	caryl

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:

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.
Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat through. Stir in parsley. Sprinkle each serving with cheese.

Rating: (1)

Added On: January 5, 2010