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Recipe of the Day
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We bake only the part of the muffin people really love, and stuff it full of juicy blueberries!
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Yield: Serves 8. Each serving: 1 cup.
Recipes
Garden Pasta with Lima Beans
| Nutrition Information | |
| Calories: | 171 |
| Total Fat: | 1.8g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 6mg |
| Sodium: | 112mg |
| Carbohydrates: | 30g |
| Dietary Fiber: | 3g |
| Sugars: | 2.8g |
| Protein: | 8g |
| Vitamin A: | 272iu (5%) |
| Vitamin C: | 6.7mg (11%) |
| Calcium: | 56mg (5%) |
| Iron: | 1.9mg (10%) |
This great pasta dish uses lima beans to add texture and appeal to this dish.
3 cups penne pasta
1 teaspoon minced garlic
1 cup chopped onion
1-1/2 cups low-fat chicken broth
1 cup frozen baby lima beans
1 cup diced tomatoes
1 cup sliced mushrooms
1/2 cup diced green onion
2 tablespoon chopped fresh basil
4 tablespoon parmesan cheese
Cook penne pasta according to package directions.
Generously spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Saute the garlic and onion until golden brown, about 2 minutes.
Add the broth, lima beans, tomatoes, mushrooms and onion. Bring to a boil then reduce heat to a simmer. Cook until the veggies are tender, about 3 minutes.
Add the pasta and basil. Heat all together in skillet then serve hot with the parmesan over the top.
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