fri pasta- tomato garlic spinach pasta beans

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Tomato, Garlic and Spinach Pasta with Navy Beans

 

Recipe By :Give me Garlic; Recipes by Janice Cole, St. Paul

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces uncooked fettuccine

1 tablespoon olive oil

4 garlic cloves -- finely chopped

28 ounces canned crushed tomatoes -- undrained

15 1/2 ounces canned navy beans -- rinsed

3/4 cup water

1/4 teaspoon coarsely ground black pepper

1 cup chopped fresh spinach leaves

1/4 cup grated fresh Parmesan cheese

 

In Dutch oven or large saucepan, cook fettuccine to desired doneness as directed

on package. Drain; return to Dutch oven. Keep warm.

 

Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic;

cook 30 to 60 seconds, stirring constantly. Add tomatoes, beans, water and

pepper. Bring to a boil. Reduce heat to medium-low; simmer 8 to 10 minutes or

until slightly thickened.

 

Add spinach; cook 20 to 30 seconds or until spinach is wilted but still bright

green.

 

To serve, spoon sauce over fettuccine; toss to combine. Sprinkle with cheese.

 

Source:

" Pillsbury Fast and Healthy Ja/Fe 1996 v5n1 "

 

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Per Serving (excluding unknown items): 457 Calories; 7g Fat (13.1% calories from

fat); 21g Protein; 81g Carbohydrate; 11g Dietary Fiber; 4mg Cholesterol; 859mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 3274 0 0 0 0 0 0 3407 0

 

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