Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

If you're a vegetarian you can substitute vegetable broth for the chicken broth.

Robyn Webb
Recipe by Cooking Light April 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
4 servings (serving size: 1 cup pasta mixture and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

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  • Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.

Nutrition Facts

300 calories; calories from fat 21%; fat 6.9g; saturated fat 1.8g; mono fat 2.8g; poly fat 1.6g; protein 16.8g; carbohydrates 45.2g; fiber 7.8g; cholesterol 5mg; iron 5.8mg; sodium 901mg; calcium 238mg.
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