Articles You May Find Interesting
Berry delicious! Fresh fruit crumbles are good any time of year, I tend to make them more often in the summer thanks to the abundance of berries. I suggest whipping them up with whatever berries you...
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!...
Go for healthier butter alternatives. Vegetable-oil spreads can give you the taste of butter without the extra heart-clogging fat, dietary cholesterol and extra calories. (Compare Smart Balance®...
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