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Healthified Winter Veggie Pasta

Healthified Winter Veggie Pasta
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Based on 51 ratings

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.
Prep Time:5 min
Start to Finish:30 min
makes:6 Servings
8ounces dried whole grain spaghetti
3cups broccoli florets
1(14.5 ounce) can Muir Glen® no-salt-added diced tomatoes, drained
115-ounce can Progresso® cannellini beans, rinsed and drained
2tablespoons no-salt-added tomato paste
2cloves garlic, minced
1/4teaspoon salt
1/4teaspoon ground black pepper
2tablespoons snipped fresh Italian (flat-leaf) parsley
1/4cup grated Parmesan cheese
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.
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 2mg; Sodium 310mg; Total Carbohydrate 46g (Dietary Fiber 9g, Sugars 5g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 80%; Calcium 10%; Iron 15% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 1/2 Very Lean Meat Carbohydrate Choices: 3 
*Percent Daily Values are based on a 2,000 calorie diet.
 
2 Reviews

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It was just ok. It seemed to be dry and I didn't add the tomato paste. If I make it again I will leave out the paste and beans (didn't add any flavor) and keep all the liquid from the tomatoes.
Posted at 1:26 PM on December 28 2011 by choclover
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Nice recipe
Very good recipe to make
Posted at 10:22 AM on September 21 2011 by vinay921c
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