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Published on April 12, 2012

Pasta with Black Bean and Artichokes

April 12, 2012

Ingredients

  • Low Sodium Vegetable Stock 2/3 Cup
  • Cooked Black Beans, drained 1 1/2 cups
  • Penne Rigate, cooked 2 Pounds
  • Olive Oil 1 3/4 Teaspoon
  • Green Onions, Fresh, chopped 1 1/4 Cup
  • Oregano Leaves, Dried 3/4 Teaspoon
  • Salt 1/4 Teaspoon
  • Crushed Red Pepper, Dried 1/4 Teaspoon
  • Ground Black Pepper 1/4 Teaspoon
  • Garlic, Fresh, minced 3 1/2 Teaspoon
  • Diced Tomatoes, Canned, drained 1 1/4 Cup
  • Artichoke Hearts, Canned, drained, canned 12 Ounces

Directions

1. Prepare LS Vegetable Stock, Cooked Black Beans and Penne Rigate according to recipes.

2. In a sauce pan, heat oil over medium heat.

3. Add green onions. Saute for 6 minutes.

4. Add stock, oregano, salt, red pepper, black pepper, garlic and tomatoes. Cover and simmer for 10 minutes.

5. Stir in beans. Cover and simmer for 5 minutes more.

6. As needed for service, combine 4 oz bean mixture, 5 oz pasta and 2 oz artichoke hearts in a dish for each serving.

Makes 6, 11oz servings

Nutrition Facts

Calories 186, Protein 6.7 grams, Carbohydrates 36.8 g, Fat 1.1 g, Calories from Fat 10 (5%), Saturated Fat 0 g, Trans Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 118 mg, Dietary Fiber 2.3 g, Sugars 1.7 g

Contains the following allergens: wheat, soy

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