[NEW] Beany Rotini

Quick weeknight dinner, here we come! This recipe is inexpensive per serving even if you make it from items bought for the purpose, but better still, it's a great template for using up pantry items and odds and ends from other dishes. Have half an onion left from another recipe? Toss it in. Overbought canned black beans? Use those in place of kidney beans. Half a box of some other pasta to use up? Don't feel like you have to stick with rotini. Just pack it with veggies and keep an eye out for the Guiding Stars rating on things like pasta sauce and canned beans to make sure you're keeping the sodium and sugar low.
Active: 5 min. Cook: 20 min. Total: 25 mins
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[NEW] Beany Rotini

Ingredients

  • 8 oz. rotini pasta
  • 3 cups low-sodium pasta sauce 1½ cups frozen spinach 1 green bell pepper, sliced
  • 1 cup cooked kidney beans

Directions

  1. Cook pasta according to package directions. Drain in colander.
  2. Place the pasta sauce, spinach, pepper, and kidney beans in a large sauce pan. Bring to a boil over medium-high heat and reduce to a simmer. Cook until the peppers are tender (5 minutes).
  3. Toss the pasta with the sauce and serve.

Nutrition Facts

4 servings per container
Serving size 408 g
Amount per serving
Calories 384
% Daily Value*
Total Fat 4.4g 6%
Saturated Fat 0.6g 3%
Trans Fat 0g
Cholesterol 3.8mg 2%
Sodium 293.6mg 13%
Total Carbohydrate 71.1g 26%
Dietary Fiber 10.33g 36%
Total Sugars 14.4g
Includes 0g Added Sugars 0%
Protein 15.9g
Vitamin D 0mcg 0%
Calcium 163.9mg 15%
Iron 5.3mg 30%
Potassium 1150.4mg 25%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.