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Fettuccine with Black Bean Sauce

Fettuccine with Black Bean Sauce
"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
5 ServingsPrep/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 cheese. Yield: 5
  • servings.
Editor's Note: This recipe was tested with Ragu Super Vegetable Primavera pasta sauce.
© Taste of Home 2013

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Fettuccine with Black Bean Sauce (continued)

Nutrition Facts: 3/4 cup pasta with 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013