Black Bean, Mushroom & Spinach Pasta

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Delicious tomato based pasta sauce is made with black beans and mushrooms, with wilted spinach served over fettuccini. Serve with a side salad and warm bread to soak up the sauce.

  • 6
  • 25 mins
  • 35 mins

Ingredients

  • 9 ounces uncooked whole wheat fettuccine
  • 1 3/4 cups sliced baby portobello mushrooms
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried oregano
  • 2 cups fresh baby spinach

Preparation

Step 1

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender; add garlic, cook 2 minutes longer.

Stir in the black beans, tomatoes, rosemary and oregano. Cook and stir until heated through. Stir in spinach until wilted. Drain fettuccine. Serve with bean mixture.



Nutrition Facts: 2/3 cup bean mixture with 2/3 cup pasta equals 255 calories, 3 g fat (trace saturated fat), 0 cholesterol, 230 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

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