Tuesday, May 15, 2007

Fettuccine With Black Bean Sauce

Prep/Total Time: 30 minutes
Yield: 5 servings

6 ounces uncooked fettuccine
1 small green pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
2 cups garden-style pasta sauce
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon fennel seed
1/4 teaspoon garlic salt
1 cup (4 ounces) shredded part-skim mozzarella cheese

Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute green pepper and onions in oil until tender. Stir in the pasta sauce, seasonings and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Drain fettuccine. Top with sauce and sprinkle with mozzarella cheese.

Tips and Tricks
Mix the spices and rinse the beans earlier in the day to save time. Use Pampered Chef chopper to chop onion and pepper.
Make It Healthier
Use reduced-fat cheese and low-sodium pasta sauce. Use whole-wheat pasta.
How Kids Can Help
Measure dry ingredients. Older kids can shred the cheese.

Nutrition Facts
3/4 cup pasta with about 3/4 cup sauce and 3 tablespoons cheese equals 350 calories 10 g fat (3 g saturated fat), 17 mg cholesterol, 761 mg sodium, 51 g carbohydrate, 8 g fiber, 16 g protein
Diabetic Exchanges
2 1/2 starch, 2 vegetable, 1 lean meat, 1 fat

1 comment:

Jen said...

This looks really good!