Articles You May Find Interesting
There are so many ways to make a great veggie burger. This recipe is a delicious and quick option. The baking soda is the secret ingredient that makes a great crispy crust while the burger remains...
Before I launch into what went wrong during this week’s cooking endeavor and the numerous lessons I learned, I’ll go right ahead and spoil the ending by saying upfront that my chili was darn good!...
There’s no question that the person most excited about the commencement of this blog is my husband. When we met nearly four years ago, he knew very, very well how little I cooked, and how generally...
4 ounces uncooked multigrain penne or rotini pasta
15.5-ounce can navy beans, rinsed and drained
1 1/2 cups sweet grape cherry tomatoes, halved
1/4 cup red wine vinegar
3 tablespoons Smart Balance® Cooking Oil
3 tablespoons chopped fresh basil or 1 tablespoons dried basil leaves, crumbled
2 medium garlic cloves, minced
1/2 to 3/4 cup reduced fat mozzarella cheese, grated
1/2 teaspoon salt
Cook the pasta according to directions on the package, omitting any salt or fat.
Meanwhile, combine the remaining ingredients, except the cheese, in a medium bowl and set aside.
Drain the pasta in a colander, run under cold water to cool quickly, and shake off excess liquid. Combine the pasta and 1/2 teaspoon salt with the bean mixture. Gently stir in the mozzarella cheese.
Use a serrated knife to cut the small tomatoes in half easily and quickly.
Makes 6 cups total. Serves 4; 1 1/2 cups per serving.
Nutrition Per Serving:
Saturated Fat 3g
Trans Fatty Acid 0g
Poly Fat 5g
Mono Fat 6g
Dietary Fiber 9g
Total Sugars 5g