Fettuccini With White Beans and Vegetables

Adapted from CooksAid.com

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

Servings and Times

Servings

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

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