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Yield: Serves 4. 1 cup per serving.
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Rosemary Bean Pasta
| Nutrition Information | |
| Calories: | 337 |
| Total Fat: | 2.6g |
| Saturated Fat: | 0.4g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 23mg |
| Carbohydrates: | 63.9g |
| Dietary Fiber: | 6.9g |
| Sugars: | 7.6g |
| Protein: | 15.1g |
| Vitamin A: | 421.6iu (8%) |
| Vitamin C: | 13.2mg (22%) |
| Calcium: | 91mg (9%) |
| Iron: | 5.3mg (29%) |
8 ounces fettuccine or spaghetti
1 tsp olive oil
1 tsp chopped garlic
1-1/2 cups cooked white beans, drained
1/2 cup chopped tomato
2 cups tomato sauce
1 tsp dried rosemary
Cook the pasta according to the package directions. Heat the oil in a large nonstick skillet over medium-high heat. Saute the garlic until golden brown. Add the beans and tomatoes. Cook briefly then add the tomato sauce and the rosemary; cook and stir until heated. Add the pasta, mix well and serve hot.
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