White Bean and Veggie Rotini Marinara
Ingredients
- 8 ounces whole wheat rotini pasta
- 4 cloves garlic chopped
- 1 Tablespoon Extra Virgin olive oil
- 10 ounces fresh baby bella mushrooms
- 6 ounce bag of baby spinach
- 1 cup small white beans drained and rinsed
- 1 jar approx. 3 cups low sodium marinara sauce
- salt pepper and red pepper flakes to taste
Instructions
- Cook pasta according to instructions on box, drain and set aside.
- Heat pan on medium-high heat.
- Sauté garlic in olive oil for approximately 30 seconds.
- Add mushrooms and sauté until almost soft- about 5 minutes.
- Add a little water if pan becomes too dry. Add spinach and cook until almost wilted, approx. 1-2 minutes.
- Add marinara sauce and beans, simmer to reduce and heat through for about 10 minutes.
- Season with salt, pepper or crushed red pepper to taste. Serve over rotini.
Notes
Makes 4 servings (approximately 1 cup each of pasta and veggie/bean/sauce mixture)
412 calories, 10g fat, .5g sat fat, 396mg sodium, 64g carbs, 14g fiber, 10g sugar, 20g protein
Tips:
You can lower the sodium further by rinsing the beans thoroughly before adding to the sauce.
412 calories, 10g fat, .5g sat fat, 396mg sodium, 64g carbs, 14g fiber, 10g sugar, 20g protein
Tips:
You can lower the sodium further by rinsing the beans thoroughly before adding to the sauce.
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