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.
| 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 |
| 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
220 ( 20); 2g ( 1/2g, 0g); 2mg; 310mg; 46g ( 9g, 5g); 13g 15%; 80%; 10%; 15% 2 1/2 ; 0 ; 1 1/2 ; 1/2 3
