Mostaccioli and Beans
Mostaccioli and Beans – Healthy Weight Loss Recipe
(makes 6 servings)
| Ingredients: |  |
|||
|
||||
 |
3 cups uncooked mostaccioli pasta (or similar pasta shape like penne) |
|||
|
2 medium red bell peppers, seeded and chopped |
|||
|
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces |
|||
|
1 medium onion, chopped (1/2 cup) |
|||
|
2 cloves garlic, chopped |
|||
|
1 can diced tomatoes, undrained (14.5 oz.) |
|||
|
1/2 cup low sodium vegetable or chicken broth |
|||
|
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled |
|||
|
2 cups lightly packed fresh spinach leaves |
|||
|
1 can cannellini beans (15 oz.), drained
|
|||
| Directions: | ||||
|
||||
| 1. | Cook and drain pasta according to package instructions. | |||
| 2. | While pasta is cooking, spray a 4-quart Dutch oven with low-fat cooking spray and heat over medium-high heat. Cook red bell pepper, asparagus, onion and garlic about 6 minutes or until vegetables are crisp-tender. | |||
| 3. | Add tomatoes, broth, and rosemary to vegetable mixture and stir until blended. | |||
| 4. | Reduce heat and simmer uncovered for about 3 minutes. | |||
| 5. | Stir in spinach and cannellini beans and simmer until spinach is wilted. | |||
| 6. | Toss vegetable mixture with the cooked pasta and sprinkle with Parmesan cheese as desired. | |||
|
||||||||||||||||||||||||||||||||
-
HAM AND MUSHROOM ALFREDO
HAM AND MUSHROOM ALFREDO3 tablespoons butter1/2 pound mushrooms, slice
-
TOMATO
TOMATO-MUSHROOM CHEESEBURGER SKILLET2 pounds ground beef 1 small onion
-
CHEESE CRUST PIZZA
CHEESE CRUST PIZZACrust:3 ounces mozzarella cheese, shredded 1 ounce c
-
BROCCOLI AND CHICKEN STIR
BROCCOLI AND CHICKEN STIR-FRY1 pound boneless chicken thighs, cut in b
-
SALSA SAUSAGE QUICHE
This recipe is featured in Low-Carbing Among Friends - Volume 2 on pag
-
CHEESY BURGER BAKE
CHEESY BURGER BAKE1 pound ground beef1 medium onion, slivered (about 6
