Rainbow Pasta
Recipe: #23921
June 03, 2016
Categories: Salads, Beans, Penne, Spinach Vegetarian, Kidney Beans, Kosher Dairy, Vegetarian Dinner, more
"This is out of our local Fred Meyer magazine. It say that this hearty, colorful dish makes an attractive and affordable serving option for your next dinner party."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (304.5 g)
- Calories 560.9
- Total Fat - 12.6 g
- Saturated Fat - 3.9 g
- Cholesterol - 14.2 mg
- Sodium - 889 mg
- Total Carbohydrate - 83.7 g
- Dietary Fiber - 30.8 g
- Sugars - 6.6 g
- Protein - 33.3 g
- Calcium - 326.9 mg
- Iron - 10.5 mg
- Vitamin C - 88.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Prepare pasta according to package directions. Drain and set aside.
Step 2
In a large skillet, saute the bell peppers and garlic in the olive oil. Stir in beans and cooked pasta. Add basil, chives, salt and pepper; mix well.
Step 3
Remove from heat and stir in the cheese. Add spinach and toss to coat.
Step 4
Serve warm. Refrigerate any leftovers.
Tips
No special items needed.
0 Reviews
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