Try this Pasta and Navy Beans in Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionCook pasta acording to package directions. Drain well. You should have about six cups of cooked pasta. In a large pot, heat oil and saute garlic until lightly browned. Stir in tomatoes. Add tomato sauce, water, parsley, oregano and basil. Cook, uncovered, over medium heat, mashing tomatoes with a spoon. When sauce thickens (about 8 minutes), add broccoli. Simmer, covered, until broccoli is tender but still crunchy, about 5 more minutes. Add beans and olives, and mix well.Simmer, covered, until heated through.Stir in pasta.Add salt and pepper,sprinkle withparsley and serve. Serves 5. Per serving: 488 cal; 21 g prot; 9 g fat; 85 g carb; 0 chol; 306 mg sod Source: Vegetarian Times, January, 1992/MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 5 | ||
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Calories: 454 | ||
Calories from Fat: 40 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 16.4mg | 5 % | |
Sodium 127.5mg | 4 % | |
Potassium 1750.3mg | 46 % | |
Total Carbohydrate 81.1g | 24 % | |
Dietary Fiber 25.5g | 102 % | |
Sugars, other 55.7g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 454
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