Pasta E Fagioli (Pasta and Beans)(5 PTS)

Recipe Ingredients

1		Onions - chopped
1/2		Diced carrot
1/2		Diced celery
32		Italian tomatoes - seeded and chopped
1		Nonfat chicken broth
12		Pinto beans, canned - reserve 1/2 c. Liq.
1		Garlic powder
1		Dried basil
1		Dried oregano
1		Pepper
6		Pasta shells - cooked, * see note
2		Ground beef - cooked

Recipe Instructions

In a 2 quart nonstick saucepan, spray iwth non-stick cooking spray. Add

onions and garlic and saute until vegetables begin to soften, 1 to 2

minutes. Add tomatoes and broth and bring to a boil. Reduce heat and

simmer, stirring occasionally, for 10 minutes. Add pinto beans with

reserved liquid, hot pasta, ground beef, basil, oregano, and pepper and

stir to combine. Stir 10 minutes longer to allow flavours to blend. Add

water as needed.

* one 16 oz. can of pinto beans yields about 12 oz. beans and 1/2 c.

liquid

Per serving: 345 Calories (kcal); 6g Total Fat; (13% calories from fat); 17g

Protein; 61g Carbohydrate; 12mg Cholesterol; 530mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

NOTES : You can substitute any kind of pasta shapes. Try fusilli,

ditalini, bow-ties, or linguine instead.

Source:
Shavonne/Koula

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