HOW TO MAKE BEAN PASTA RECIPES

Name: Vegetarian Black Bean Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 9 ounces uncooked whole wheat fettuccine; 1 tablespoon olive oil; 1-3/4 cups sliced baby portobello mushrooms; 1 garlic clove, minced; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon dried oregano; 2 cups fresh baby spinach

VEGETARIAN BLACK BEAN PASTA RECIPE: HOW TO MAKE IT

Vegetarian Black Bean Pasta Recipe: How to Make It image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

9 ounces uncooked whole wheat fettuccine
1 tablespoon olive oil
1-3/4 cups sliced baby portobello mushrooms
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
2 cups fresh baby spinach

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, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 45g carbohydrate (4g sugars, FiberContent 9g fiber), ProteinContent 12g protein. Diabetic Exchanges 3 starch

BEAN AND PASTA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Bean and Pasta Soup Recipe: How to Make It - Taste of Home image

We’re always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it’s fast, filling and delicious. Once school starts, I make it every week. —Maria Gooding, St. Thomas, Ontario

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 5 servings.

Number Of Ingredients 16

Ingredients

1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 218 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 588mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 9g protein. Diabetic Exchanges 2 vegetable

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