Post by marlaoh on Oct 6, 2004 11:03:17 GMT -6
Spinach and Black Bean Pasta
A delicious tomato, spinach, and black bean sauce is served over whole wheat rotini pasta.
Serves 8 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Calories: 293.61
Calories from Fat: N/A
Total Fat: 3.36 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 50.56 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 15.28 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (16 ounce) package whole wheat rotini pasta
1.5 cups vegetable broth
2.5 cups chopped fresh spinach
0.5 cup chopped red onion
1 clove garlic, chopped
0.5 teaspoon cayenne pepper
1 pinch salt and pepper to taste
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen chopped broccoli
1 cup diced tomatoes
2 ounces freshly grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
3. Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.
A delicious tomato, spinach, and black bean sauce is served over whole wheat rotini pasta.
Serves 8 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Calories: 293.61
Calories from Fat: N/A
Total Fat: 3.36 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 50.56 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 15.28 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (16 ounce) package whole wheat rotini pasta
1.5 cups vegetable broth
2.5 cups chopped fresh spinach
0.5 cup chopped red onion
1 clove garlic, chopped
0.5 teaspoon cayenne pepper
1 pinch salt and pepper to taste
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen chopped broccoli
1 cup diced tomatoes
2 ounces freshly grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
3. Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.