Beany Rotini
Quick weeknight dinner, here we come! This recipe is inexpensive per serving even if you make it from items bought for the purpose, but better still, it's a great template for using up pantry items and odds and ends from other dishes. Have half an onion left from another recipe? Toss it in. Overbought canned black beans? Use those in place of kidney beans. Half a box of some other pasta to use up? Don't feel like you have to stick with rotini. Just pack it with veggies and keep an eye out for the Guiding Stars rating on things like pasta sauce and canned beans to make sure you're keeping the sodium and sugar low.
Nutrition
Calories: 384.9 kcalCarbohydrates: 71.1 gProtein: 15.9 gFat: 4.4 gSaturated Fat: 0.6 gCholesterol: 3.8 mgSodium: 293.6 mgPotassium: 1150.4 mgFiber: 10.33 gSugar: 14.4 gCalcium: 163.9 mgIron: 5.3 mg
Ingredients
- 8 oz. rotini pasta
- 3 cups low-sodium pasta sauce
- 1½ cups frozen spinach
- 1 green bell pepper sliced
- 1 cup cooked kidney beans
Instructions
- 1. Cook pasta according to package directions. Drain in colander.
- 2. Place the pasta sauce, spinach, pepper, and kidney beans in a large sauce pan. Bring to a boil over medium-high heat and reduce to a simmer. Cook until the peppers are tender (5 minutes).
- 3. Toss the pasta with the sauce and serve.