Fettuccini With White Beans and VegetablesEn Español (Spanish Version)
Serving Size½ of recipeCalories
7 gSaturated Fat1 gSodium
359 mgTotal Carbohydrate
83 gDietary Fiber18 gProtein
21 gServings2IngredientsMeasuresWhole-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 tablespoonsDirectionsCook 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.
3.5 starches; 1.5 very lean meat substitutes; 1 fat
Side Suggestions: Tossed Salad