Close
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 cups pasta & 11/2 cups sauceJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 cups pasta & 11/2 cups sauce
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 cups pasta & 11/2 cups sauce
Yield:
4 cups pasta & 11/2 cups sauce
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 14-ounce can salad beans, (see Shopping Tip) or other beans, rinsed, divided2tablespoonsextra-virgin olive oil1small onion, chopped½cupchopped carrot¼cupchopped celery½teaspoonsalt4clovesgarlic, chopped1bay leaf½cupwhite wine1 14-ounce can diced tomatoes¼cupchopped fresh parsley, divided8ounceswhole-wheat fettuccine½cupfreshly grated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1 14-ounce can salad beans, (see Shopping Tip) or other beans, rinsed, divided
2tablespoonsextra-virgin olive oil
1small onion, chopped
½cupchopped carrot
¼cupchopped celery
½teaspoonsalt
4clovesgarlic, chopped
1bay leaf
½cupwhite wine
1 14-ounce can diced tomatoes
¼cupchopped fresh parsley, divided
8ounceswhole-wheat fettuccine
½cupfreshly grated Parmesan cheese
DirectionsPut a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.TipsShopping tip: A can of salad beans, a mixture of chickpeas, kidney and pinto beans, adds depth and variety to this recipe. Look for it in the natural-foods section of larger supermarkets or natural-foods stores. If you can’t find it, substitute a can of your favorite beans.Originally appeared: EatingWell Magazine, December 2006
Directions
Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.TipsShopping tip: A can of salad beans, a mixture of chickpeas, kidney and pinto beans, adds depth and variety to this recipe. Look for it in the natural-foods section of larger supermarkets or natural-foods stores. If you can’t find it, substitute a can of your favorite beans.
Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.
Tips
Shopping tip: A can of salad beans, a mixture of chickpeas, kidney and pinto beans, adds depth and variety to this recipe. Look for it in the natural-foods section of larger supermarkets or natural-foods stores. If you can’t find it, substitute a can of your favorite beans.
Originally appeared: EatingWell Magazine, December 2006
Rate ItPrint
Nutrition Facts(per serving)442Calories11gFat68gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
