Articles You May Find Interesting
New and emerging research from the Harvard School of Public Health found that the daily consumption of less than two ounces of processed meat (prepared by smoking, curing, salting or adding other...
You probably worry about how much fat is in your diet, but you might not think twice about salt. Big mistake: Consuming too much salt kills more people than artery-clogging trans fat, says Stephen...
Up there with high cholesterol, high blood pressure and other major risk factors for heart disease, is stress. Studies have shown that anxiety, depression and other negative emotional states may help...
The hot pasta is drained over the beans to rinse, warm and mix—all in one step!
4 ounces uncooked whole-grain penne or rotini pasta
2 tablespoons Smart Balance® Cooking Oil, divided
1 cup diced onion
1 cup diced green bell pepper
1 small zucchini, thinly sliced
1 garlic clove, minced
1/4 cup chopped fresh or 1 tablespoon dried basil
1/4 teaspoon crushed red pepper (optional)
1 (15.5-ounce) can navy beans
2 cups bottled light pasta sauce
2 ounces shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper, and cook 5 minutes or until edges begin to brown; add zucchini and garlic, and cook 3 minutes or until tender, stirring frequently. Remove from heat and stir in basil, crushed red pepper (if desired) and remaining 1 tablespoon oil. Cover to keep warm.
Place beans in a colander. Drain pasta over the beans, rinsing them with the hot cooking liquid; shake off excess liquid. Add beans and pasta to the vegetable mixture in skillet and toss gently. Gently stir in pasta sauce. Cover and cook on medium-low 10 minutes to absorb flavors and heat thoroughly, stirring occasionally. Top with mozzarella and Parmesan, cover and cook 2 more minutes or until cheese is melted.
Makes 4 servings. (serving size: 1 1/2 cups)
Nutrition Per Serving:
11.0g total fat
2.7g saturated fat
4.4g monounsaturated fat
3.2g polyunsaturated fat
0g trans fatty acids
617mg omega-3 fatty acid
2,569mg omega-6 fatty acid
9g dietary fiber