17g 0 g
Ingredients Cooking Time: 25 mins (Per Serving) | Servings 4
• 1 small onion, chopped
• 1/2 cup carrots, chopped
• 1/4 cup celery, chopped
• 1/2 teaspoon salt
•1 (14 ounce) can kidney beans, drained and rinsed
•4 cloves garlic, chopped
•1 bay leaf
•1/2 cup white wine
•1 (14 ounce) can diced tomatoes, with liquid
•1/4 cup fresh parsley, chopped
•8 ounces whole grain fettuccine
•1/4 cup low-fat Parmesan cheese, grated
Coat a medium saucepan in cooking spray and place over medium heat. Add the onion,
carrot, celery, and salt and mix well. Cover and let cook, stirring occasionally, for 10
minutes, or until vegetables have softened.
In the meantime, place 1/2 cup of the beans in a small mixing basin and mash with a fork.
Bay leaf and garlic should be added to the pot. Cook until aromatic for 15 seconds. Boil for
3 to 4 minutes, or until the wine has mostly evaporated, after adding the wine and raising
the heat to high. Add the mashed beans, tomatoes, and parsley. Reduce heat to medium
and simmer for 5 to 6 minutes, stirring periodically, or until sauce is thickened.
Add the remaining beans and cook for 2 to 3 minutes, or until heated through. Remove the
bay leaf and turn off the heat.
Meanwhile, cook the pasta according to package directions. Pour the drained pasta into
the sauce and toss to coat. Divide into 4 portions, top each portion with 1 tablespoon
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