Fettuccini With White Beans and Vegetables
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories495Total Fat7 gSaturated Fat1 gSodium359 mgTotal Carbohydrate83 gDietary Fiber18 gProtein21 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresWhole-wheat fettuccini or other pasta4 ouncesWhite beans (any type), drained and rinsed½ (16-ounce) canOlive oil2 teaspoonsGarlic clove, minced1White onion, chopped½Carrot, peeled and chopped1Celery stalk, chopped1Salt¼ teaspoonWhite wine (can substitute vegetable broth)¼ cupDiced tomatoes in their own juices1 (14-ounce) canGrated Parmesan cheese2 tablespoons
  • Directions
  • Cook pasta according to package directions, omitting fat and salt.
  • Mash half of the beans into a paste-like consistency with the back of a fork and set aside.
  • Heat oil in a large pot over medium heat. Add garlic, onion, carrot, celery, and salt, and cook 8-10 minutes, until vegetables are softened. Stir in wine, increase heat to medium-high, and cook 3-4 minutes, until wine evaporates.
  • Add tomatoes and mashed beans to the pot and simmer about 6 minutes, until thickened. Stir in unmashed beans and cook until heated through, about 1-2 minutes.
  • Top pasta with the sauce and serve.



  • Exchanges
    3.5 starches; 1.5 very lean meat substitutes; 1 fat

    Side Suggestions: Tossed Salad




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