Articles You May Find Interesting
I know that okra is somewhat controversial: People tend to either love it or hate it. Wherever you fall, I suggest you try roasting fresh okra, which is my favorite way to prepare the vegetable. Plus...
My laziness has manifested in a new way: I’ve developed a new obsession with precooked sausages. I am deeply enjoying all the organic, turkey- and chicken-based ones you can find at the store these...
Cornbread is one of those foods that makes everything you serve with it taste better. And yet for those of us conscious about fat, cholesterol, and sodium, it’s also often one of those foods that’s...
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