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 meals. This meatless spaghetti sauce is a winner; it's especially delicious with spinach fettuccine. —Marianne Neuman, East Troy, Wisconsin
Fettuccine with Black Bean Sauce
Fettuccine with Black Bean Sauce
Prep Time
15 min
Cook Time
15 min
Yield
5 servings
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 shredded part-skim mozzarella cheese
- Additional chopped fresh basil, optional
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 pasta sauce. Sprinkle with cheese and, if desired, fresh basil on top.
Nutrition Facts
3/4 cup sauce with 3/4 cup pasta: 350 calories, 10g fat (3g saturated fat), 17mg cholesterol, 761mg sodium, 51g carbohydrate (12g sugars, 8g fiber), 16g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1 fat.
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