Articles You May Find Interesting
Full disclosure: I had a bit of help with this week’s cooking escapade. You see, I spent the weekend at my parent’s house in the suburbs, and the bountiful harvest in their refrigerator was a big...
You’ve probably never used the words “casserole” and “chic in the same sentence before. Instead, the dish that can often be made entirely of canned goods brings to mind words like “practical”, “old-...
In an effort to stay cool during the rather oppressive early summer heat- and humidity-wave, I decided to step away from the stove, opt out of the oven, flee from flames, and avoid anything...
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