VEGETARIAN BLACK BEAN PASTA
This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. -Ashlynn Azar, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.
Nutrition Facts : Calories 255 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges
PENNE PASTA WITH BLACK BEANS AND MANGO
I've been making this for years. It's quick and easy to throw together, and it's low in saturated fat. Great with a salad and some garlic bread.
Provided by AmandaInOz
Categories Penne
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Simmer tomatoes, onion and garlic in a saucepan over medium heat for 10 minutes.
- Add beans and oil. Cook for one additional minute.
- Place pasta in a serving bowl, and spoon bean sauce over the top.
- Add mango, basil and salt & pepper to taste.
- Toss and serve.
Nutrition Facts : Calories 730.8, Fat 16.6, SaturatedFat 2.5, Sodium 18.3, Carbohydrate 126.5, Fiber 30, Sugar 22.1, Protein 26.2
PENNE PASTA WITH BLACK BEANS
This is from America's Test Kitchen's book all about Pasta. I used Pepper Jack cheese instead of the Monterrey Jack and it was yummy. The meal gets a little heat from the Chipotle pepper so if you're not a fan of heat, use the cheese called for. Chipotle peppers are sold in a can in the Mexican aisle of most grocery stores. You only need one pepper/chile for this recipe so line a cookie sheet with waxed paper and spread out the rest of the peppers on it and freeze them. When they're frozen, put them in a ziploc bag and you'll have a chipotle pepper when you need it.
Provided by Twiggyann
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large frying pan and cook the onion until tender, about 5 minutes.
- Add the garlic and chipotle chili and cook for about 1 minute more.
- Add tomatoes and cook for 5 to 7 minutes until it thickens a bit.
- Add the beans and warm through.
- Salt to taste.
- When penne is cooked, drain it and return it to its pan.
- Add the sauce, cheese, and cilantro to the pasta and stir.
Nutrition Facts : Calories 608, Fat 17.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 162.6, Carbohydrate 94.2, Fiber 18, Sugar 4.6, Protein 21.6
MEDITERRANEAN PENNE PASTA AND BEANS
Beans cooked with tomatoes and spinach provide a perfect topping for your pasta dinner that's ready in 30 minutes - perfect if you love Mediterranean cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
- Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
- To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.
Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 15 mg, Fat 2, Fiber 10 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g
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