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Pasta Fagioli

Serves: 12
Total Calories: 435

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, crushed
2 medium carrots, sliced
2 medium zucchini, sliced
2 teaspoons basil
2 teaspoons oregano
1 (32-ounce) can unsalted tomato with liquid
1 (32-ounce) can white cannellini or navy beans, drained and rinsed
1 pound uncooked rigatoni or shell macaroni

Directions:

1. Heat the oil in a large saucepan and sauté the onions and garlic for 5 minutes.

2. Add the carrots, zucchini, basil, oregano, tomatoes with their liquid, and the beans. Cook until the vegetables are tender, about 15 to 17 minutes.

3. Cook the pasta according to package directions (without adding salt). Add the pasta and mix thoroughly. Serve warm with crusty bread.

EXCHANGES
3 Starch
1 Vegetable

NUTRITION FACTS
Calories 263
Calories from Fat 19
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 115 milligrams
Total Carbohydrate 51 grams
Dietary Fiber 4 grams
Sugars 10 grams
Protein 11 grams

Nutritional Facts:

Serves: 12
Total Calories: 435
Calories from Fat: 17

This Pasta Fagioli recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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