Hearty Sautéed Veggie Pasta
Prep: 15 minutes
Cook: 12 minutes • Serves: 6
1 tablespoon olive oil
1/2 (8-ounce) package sliced white mushrooms
1 yellow bell pepper, chopped
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1 garlic clove, minced
1 small zucchini, chopped
1 can (15.5 ounces) cannellini beans, drained and rinsed
1-1/2 cups marinara sauce
2tablespoons finely chopped fresh basil
1.Prepare pasta as label directs; drain, return to saucepot and cover. Makes about 6 cups.
2.In large skillet, heat oil over medium-high heat. Add mushrooms, bell pepper, black pepper and crushed red pepper; cook 4 minutes or until browned, stirring frequently. Reduce heat to medium; add garlic and zucchini. Cook 5 minutes or until zucchini is tender, stirring frequently. Add beans, sauce and basil; cook 2 minutes or until heated through, stirring constantly. Makes 3 cups.
3.Serve pasta topped with sauce mixture.
Approximate nutritional values per serving (1 cup pasta, ½ cup sauce):
332 Calories, 4g Fat (0g Saturated), 0mg Cholesterol, 457mg Sodium,
60g Carbohydrates, 8g Fiber, 8g Sugars, 0g Added Sugars, 13g Protein