| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Pasta, small shells |
| 1 1/4 | lb | Broccoli, cut into florets |
| 2 | t | Olive oil |
| 2 | c | Canned black beans, rinsed |
| and drained | ||
| 1 | c | Fat-free chicken broth soup |
| or vegetable broth | ||
| 3 | Clove garlic, minced | |
| 1/4 | t | Red pepper flakes, crushed |
| 3 | T | Pesto sauce, prepared |
| 3 | T | Grated Parmesan cheese |
INSTRUCTIONS
Prepare pasta according to package directions, adding broccoli during last 2-3 minutes of cooking time; drain. In skillet heat oil over medium heat. Add beans, broth, garlic and pepper flakes; bring to a boil. Let simmer until sauce begins to thicken about 5 minutes. Stir in pesto and Parmesan cheese. Add pasta and broccoli toss to coat. Makes 4 servings. WW Points per serving: 7 Per serving 412 calories, 11g Fat 11g Fiber, Recipe by: Source: Woman's World Magazine September 8, 1998 Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Mar 7, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 6.5mg
Sodium: 522.2mg
Potassium: 399.9mg
Carbohydrates: 21.6g
Fiber: 7.7g
Sugar: <1g
Protein: 12.1g