Winter Veggie Pasta
Lately I’ve been looking for foods that are low in fat and calories, but high in protein, fiber and of course… flavor. This pasta dish was tasty, satisfying, and left me completely guilt free. (yes, please!)
8 oz uncooked whole grain spaghetti
3 cups broccoli florets
1 14.5-oz can diced tomatoes, drained
1 15-oz can cannellini beans, rinsed and drained
2 Tbsp tomato paste
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
2 Tbsp snipped fresh Italian parsley
1/4 cup grated Parmesan cheese
In a 4-quart Dutch oven, cook pasta according to package directions (but omit the salt). Add broccoli to pasta for the last 3 minutes of cooking. Drain and return to pot.
Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat through. Stir in parsley and sprinkle each serving with cheese.
This recipe is from the Eat Better America website, which is a great place to find “healthified” versions of yummy recipes. Check it out for more recipes like this one.
(original recipe here)