Articles You May Find Interesting
As we watched images of Japanese people in tsunami-ravaged landscapes lining up for hours for food and water, and the Haitian people before them and all the similar scenarios played out all over the...
Step One: Fill your plate with fruits and vegetables.Step Two: Make more of your grains whole.Step Three: Nosh on nuts.Step Four: Slash sodium. Enjoy spaghetti with red sauce and a glass of wine...
If you’re health conscious, no doubt you’ve read your fair share of package labels in the grocery store. And if you’re concerned about your heart health, then you’ve definitely considered the sodium...
The hot pasta is drained over the beans to rinse, warm and mix—all in one step!
4 ounces uncooked whole-grain penne or rotini pasta
2 tablespoons Smart Balance® Cooking Oil, divided
1 cup diced onion
1 cup diced green bell pepper
1 small zucchini, thinly sliced
1 garlic clove, minced
1/4 cup chopped fresh or 1 tablespoon dried basil
1/4 teaspoon crushed red pepper (optional)
1 (15.5-ounce) can navy beans
2 cups bottled light pasta sauce
2 ounces shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper, and cook 5 minutes or until edges begin to brown; add zucchini and garlic, and cook 3 minutes or until tender, stirring frequently. Remove from heat and stir in basil, crushed red pepper (if desired) and remaining 1 tablespoon oil. Cover to keep warm.
Place beans in a colander. Drain pasta over the beans, rinsing them with the hot cooking liquid; shake off excess liquid. Add beans and pasta to the vegetable mixture in skillet and toss gently. Gently stir in pasta sauce. Cover and cook on medium-low 10 minutes to absorb flavors and heat thoroughly, stirring occasionally. Top with mozzarella and Parmesan, cover and cook 2 more minutes or until cheese is melted.
Makes 4 servings. (serving size: 1 1/2 cups)
Nutrition Per Serving:
11.0g total fat
2.7g saturated fat
4.4g monounsaturated fat
3.2g polyunsaturated fat
0g trans fatty acids
617mg omega-3 fatty acid
2,569mg omega-6 fatty acid
9g dietary fiber