Tortiglioni with Black Beans and Tomatoes

Oxmoor House
Who needs meat when pasta, black beans, and fresh Parmesan come together in this quick skillet supper?
4 servings (serving size: 1 2/3 cups pasta mixture and 1 tablespoon Parmesan cheese)


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2 1/4 cups (about 6 ounces) uncooked tortiglioni (elbow springs)
1 tablespoon olive oil
1 (8-ounce) package pre-sliced mushrooms
1 (14.5-ounce) can diced tomatoes, un-drained
1 cup canned black beans, rinsed and drained
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese


Prep: 12 Minutes
Cook: 27 Minutes

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Heat oil in a nonstick skillet over medium- high heat. Add mushrooms; cook 4 minutes or until lightly browned, stirring frequently. Add tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Serve over pasta. Sprinkle with Parmesan cheese.

Created date

March 2010

Nutritional Information

Calories 284
Fat 6.3 g
Satfat 1.8 g
Protein 12.7 g
Carbohydrate 47.0 g
Cholesterol 5 mg
Iron 3.4 mg
Sodium 673 mg
Caloriesfromfat 19 %
Fiber 6.7 g
Calcium 136 mg