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Fettuccine with Black Bean Sauce Recipe

Photo by: Taste of Home

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"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

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5 Servings
Prep/Total Time: 30 min.

Ingredients

6 ounces uncooked fettuccine
1 small green pepper, chopped
1 small onion, chopped
1 tablespoon Crisco® Pure 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.

Nutrition Facts: 3/4 cup pasta with about 3/4 cup sauce and 3 tablespoons cheese equals 350 calories, 10 g fat (3 g saturated fat), 17 mg cholesterol, 761 mg sodium, 51 g carbohydrate, 8 g fiber, 16 g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1 fat.

Fettuccine with Black Bean Sauce published in Light & Tasty June/July 2007, p17

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