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Fettuccini With White Beans and Vegetables
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 495 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 359 mg |
| Total Carbohydrate | 83 g |
| Dietary Fiber | 18 g |
| Protein | 21 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Whole-wheat fettuccini or other pasta | 4 ounces |
| White beans (any type), drained and rinsed | ½ (16-ounce) can |
| Olive oil | 2 teaspoons |
| Garlic clove, minced | 1 |
| White onion, chopped | ½ |
| Carrot, peeled and chopped | 1 |
| Celery stalk, chopped | 1 |
| Salt | ¼ teaspoon |
| White wine (can substitute vegetable broth) | ¼ cup |
| Diced tomatoes in their own juices | 1 (14-ounce) can |
| Grated Parmesan cheese | 2 tablespoons |
- Directions
- Cook pasta according to package directions, omitting fat and salt.
- Mash half of the beans into a paste-like consistency with the back of a fork and set aside.
- 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.
- 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.
- Top pasta with the sauce and serve.
Exchanges
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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