Fettuccine with Black Bean Sauce Recipe

Nutrition Facts

  • One serving:
  • 3/4 cup pasta with about 3/4 cup sauce and 3 tablespoons cheese
  • Calories:
  • 350
  • Fat:
  • 10 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 17 mg
  • Sodium:
  • 761 mg
  • Carbohydrate:
  • 51 g
  • Fiber:
  • 8 g
  • Protein:
  • 16 g
  • Diabetic Exchange:
  • 2-1/2 starch, 2 vegetable, 1 lean meat, 1 fat.


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Fettuccine with Black Bean Sauce

Light & Tasty

"When my husband needed to go on a heart-smart diet, I had to come up with new ways to get more vegetables into our daily menus. This meatless spaghetti sauce is a winner and especially delicious with spinach fettuccine!"—Marianne Neuman of East Troy, Wisconsin

SERVINGS: 5

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 6 ounces uncooked fettuccine
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 cups garden-style pasta sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon garlic salt
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions:

Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute green pepper and onion in oil until tender. Stir in the pasta sauce, black beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain fettuccine. Top with sauce and sprinkle with mozzarella cheese. Yield: 5 servings. Editor's Note: This recipe was tested with Ragu Super Vegetable Primavera pasta sauce.

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