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Yield: Serves 4. 1-1/2 cups per serving.
Recipes
Beany Rotini
| Nutrition Information | |
| Calories: | 348 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 455mg |
| Carbohydrates: | 69g |
| Dietary Fiber: | 9g |
| Sugars: | 15g |
| Protein: | 16g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 38.5mg (64%) |
| Calcium: | 156mg (15%) |
| Iron: | 5.3mg (29%) |
8 ounces rotini pasta
3 cups lowfat pasta sauce
1-1/2 cups frozen spinach leaves
1 green bell pepper, sliced
1 cup cooked kidney beans, drained and rinsed
Cook pasta according to package directions. Drain in colander.
Meanwhile, prepare the sauce by placing the pasta sauce, spinach, peppers and kidney beans in a large sauce pan. Bring to a boil over medium-high heat and reduce to a simmer. Cook until the peppers are tender, about 5 minutes. Mix the pasta with the sauce and serve.
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