Fettuccini With White Beans and Vegetables

Nutrition Facts

Serving Size ½ of recipe

Calories 495

Total Fat 7 g

Saturated Fat 1 g

Sodium 359 mg

Total Carbohydrate 83 g

Dietary Fiber 18 g

Protein 21 g

Servings 2

Ingredients Measures

Whole-wheat fettuccini or other pasta 4 ounces

White beans (any type), drained and rinsed ½ (16-ounce) can

Olive oil 2 teaspoons

Garlic clove, minced 1

White onion, chopped ½

Carrot, peeled and chopped 1

Celery stalk, chopped 1

Salt ¼ teaspoon

White wine (can substitute vegetable broth) ¼ cup

Diced tomatoes in their own juices 1 (14-ounce) can

Grated Parmesan cheese 2 tablespoons

Directions

Cook pasta according to package directions, omitting fat and salt.
Mash half of the beans into a paste-like consistency with the back of a fork and set aside.
Heat oil in a large pot over medium heat. Add garlic, onion, carrot, celery, and salt, and cook 8-10 minutes, until vegetables are softened. Stir in wine, increase heat to medium-high, and cook 3-4 minutes, until wine evaporates.
Add tomatoes and mashed beans to the pot and simmer about 6 minutes, until thickened. Stir in unmashed beans and cook until heated through, about 1-2 minutes.
Top pasta with the sauce and serve.