Winter Garden Pasta
Winter Garden Pasta
8 oz dried whole grain spaghetti
3 cups broccoli florets
1 14.5oz can no-salt-added diced tomatoes, drained
1 15 oz can white kidney beans (cannellini beans) rinsed and drained
2 tblsp no-salt-added tomato paste
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
2 tblsp 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 but omit 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.
221 calories: 2g total fat, 2mg cholesterol, 313 mg sodium, 46 g carb, 6 g fiber, 13 g protein
(from Heart Healthy magazine)
===================================================================================
Lunch for Tomorrow
1. put leftover pasta mixture into small ramekins or casseroles.
2. bake at 350F, covered for 20 minutes. Remove and add grated cheese. Bake another 5 minutes uncovered.
or, reheat in microwave and top with cheese.
8 oz dried whole grain spaghetti
3 cups broccoli florets
1 14.5oz can no-salt-added diced tomatoes, drained
1 15 oz can white kidney beans (cannellini beans) rinsed and drained
2 tblsp no-salt-added tomato paste
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
2 tblsp 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 but omit 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.
221 calories: 2g total fat, 2mg cholesterol, 313 mg sodium, 46 g carb, 6 g fiber, 13 g protein
(from Heart Healthy magazine)
===================================================================================
Lunch for Tomorrow
1. put leftover pasta mixture into small ramekins or casseroles.
2. bake at 350F, covered for 20 minutes. Remove and add grated cheese. Bake another 5 minutes uncovered.
or, reheat in microwave and top with cheese.