Pasta with Spinach, Tomatoes, and Beans 4 tablespoons Parmesan cheese for serving Ingredients 1 tablespoon olive oil Chef Tips 1 medium onion, chopped Add leftover cooked veggies or frozen veggies that you 1 stalk celery, chopped may already have 1 teaspoon garlic powder Add other leafy greens instead of spinach 1 15-oz. can kidney beans or chickpeas, drained and Add 2 teaspoons of red pepper flakes during step 3 to add rinsed a little spice 1 15-oz. can diced tomatoes, partially drained Experiment with different types of whole wheat noodles – 1 15-oz. can low-sodium chicken broth you can also try this recipe with cooked brown rice 2 cups fresh spinach leaves Garnish with fresh basil 2 cups cooked whole wheat pasta Pepper to taste Directions Heat the oil in a skillet on medium heat and swirl to coat the pan. Add the onions and celery to the pan, stirring frequently. Cook until they are translucent, about 3 minutes. Add garlic powder and stir. Add the beans, canned tomatoes, and chicken broth and stir. Allow to simmer for about 5 minutes. Add the spinach and pasta noodles. Mix well and allow to heat through for 2-3 minutes. Season with pepper and Parmesan cheese to taste. Serves: 6 • Serving Size: 1 cup • Prep Time: 10 minutes • Cook Time: 20 minutes Nutrition Facts Per Serving: 175 Calories, 4 g Fat, 27 g Carbohydrate, 10 g Protein, 181 mg Sodium
Pasta with Spinach, Tomatoes, and Beans Ingredients 1 tablespoon olive oil 1 medium onion, chopped 1 stalk celery, chopped 1 teaspoon garlic powder 1 15-oz. can kidney beans or chickpeas, drained and rinsed 1 15-oz. can diced tomatoes, partially drained 1 15-oz. can low-sodium chicken broth 2 cups fresh spinach leaves 2 cups cooked whole wheat pasta Pepper to taste 4 tablespoons Parmesan cheese for serving Chef Tips Add leftover cooked veggies or frozen veggies that you may already have Add other leafy greens instead of spinach Add 2 teaspoons of red pepper flakes during step 3 to add a little spice Experiment with different types of whole wheat noodles – you can also try this recipe with cooked brown rice Garnish with fresh basil Directions Heat the oil in a skillet on medium heat and swirl to coat the pan. Add the onions and celery to the pan, stirring frequently. Cook until they are translucent, about 3 minutes. Add garlic powder and stir. Add the beans, canned tomatoes, and chicken broth and stir. Allow to simmer for about 5 minutes. Add the spinach and pasta noodles. Mix well and allow to heat through for 2-3 minutes. Season with pepper and Parmesan cheese to taste. Serves: 6 • Serving Size: 1 cup • Prep Time: 10 minutes • Cook Time: 20 minutes Nutrition Facts Per Serving: 175 Calories, 4 g Fat, 27 g Carbohydrate, 10 g Protein, 181 mg Sodium