Articles You May Find Interesting
This is a cookie you can feel good about! The recipe makes just four cookies, ensuring there aren’t leftovers, and they’re low in sugar and fat. If you desire, bake one cookie at a time; you can...
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...
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!...
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