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Mostaccioli and Beans
Mostaccioli and Beans

Category: Main Dish | Serves: 6

(302 ratings)

Nutrition Information:
Calories: 313
Protein: 14 g
Carbs: 62 g
Fat: 2 g
Saturated Fat: 0 g
Sodium: 467 mg
Fiber: 7 g

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Medium sized pasta mixes well with veggies such as the asparagus, red bell peppers and white beans in this recipe.
3 cups uncooked mostaccioli pasta (or similar pasta shape like penne), preferably whole wheat
2 medium red bell peppers, seeded and chopped
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, chopped
1 can diced tomatoes, undrained (14.5 oz.)
1/2 cup low sodium vegetable (or chicken broth)
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
2 cups lightly packed fresh spinach leaves
1 can cannellini beans (15 oz.), drained
1 Cook and drain pasta according to package instructions.
2 While pasta is cooking, spray a 4-quart Dutch oven with low-fat cooking spray and heat over medium-high heat. Cook red bell pepper, asparagus, onion and garlic about 6 minutes or until vegetables are crisp-tender.
3 Add tomatoes, broth, and rosemary to vegetable mixture and stir until blended.
4 Reduce heat and simmer uncovered for about 3 minutes.
5 Stir in spinach and cannellini beans and simmer until spinach is wilted.
6 Toss vegetable mixture with the cooked pasta and sprinkle with Parmesan cheese as desired.

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