TOP RECIPE SEARCHES
Salmon, Bbq Sauce, Baked Salmon
Italian Pasta and Tomato Salad

Submitted by:

Smart Balance

Articles You May Find Interesting

Muffins Get a Makeover

If I learned anything during this week’s time in the kitchen, it’s that you sometimes have to make do with what you have. This lesson came about when I spent three days with my husband’s family at...

It’s Gumbo Time!

Gumbo is a stew that originally comes from Louisiana. There are endless varieties of the dish, but most contain okra to give the stew a thick consistency. If okra’s in season check this post out!...

Kickin’ Cole Slaw

The food we often enjoy at summer gatherings and picnics is not healthful. This recipe for cole slaw is a better option than the usual heavy version. The flavorful vinaigrette will make this a...

Recipe Ingredients

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

Recipe Steps

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.

Cook’s Tip
Use a serrated knife to cut the small tomatoes in half easily and quickly.

Nutrition Facts

Makes 6 cups total. Serves 4; 1 1/2 cups per serving.

 

Nutrition Per Serving:
Calories 367
Fat 14g
Saturated Fat 3g
Trans Fatty Acid 0g
Poly Fat 5g
Mono Fat 6g
Cholesterol 9mg
Sodium 854mg
Carbohydrates 47g
Dietary Fiber 9g
Total Sugars 5g
Protein 17g