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Fettuccini With White Beans and Vegetables

June 10, 2008 - 7:30am
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Fettuccini With White Beans and Vegetables

Nutrition Facts

Serving Size½ of recipe
Total Fat7 g
Saturated Fat 1 g
Sodium 359 mg
Total Carbohydrate 83 g
Dietary Fiber 18 g
Protein 21 g

Servings and Times


Ingredients and Preparation

Whole-wheat fettuccini or other pasta4 ounces
White beans (any type), drained and rinsed½ (16-ounce) can
Olive oil2 teaspoons
Garlic clove, minced1
White onion, chopped½
Carrot, peeled and chopped1
Celery stalk, chopped1
Salt¼ teaspoon
White wine (can substitute vegetable broth)¼ cup
Diced tomatoes in their own juices1 (14-ounce) can
Grated Parmesan cheese2 tablespoons
  1. Directions
  2. Cook pasta according to package directions, omitting fat and salt.
  3. Mash half of the beans into a paste-like consistency with the back of a fork and set aside.
  4. Heat oil in a large pot over medium heat. Add garlic, onion, carrot, celery, and salt, and cook 8-10 minutes, until vegetables are softened. Stir in wine, increase heat to medium-high, and cook 3-4 minutes, until wine evaporates.
  5. Add tomatoes and mashed beans to the pot and simmer about 6 minutes, until thickened. Stir in unmashed beans and cook until heated through, about 1-2 minutes.
  6. Top pasta with the sauce and serve.

3.5 starches; 1.5 very lean meat substitutes; 1 fat

Side Suggestions: Tossed Salad

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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