Mostaccioli with Beans and Tomatoes
Toss the warm vegetable-pasta combo with a wine sauce for a low-fat side dish.
Ingredients
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4 ounces fresh green beans and/or wax beans
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4 ounces mostaccioli or penne pasta (about 1-2/3 cups)
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1/3 cup chopped onion
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1 clove garlic, minced
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2 teaspoons olive oil
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2 ripe Roma tomatoes, seeded and chopped (about 1 cup)
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1/4 cup dry white wine
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2 tablespoons finely shredded Parmesan cheese
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1 tablespoon snipped fresh Italian parsley
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Fresh ground pepper (optional)
Directions
1.
Wash beans; remove ends and strings. Cut beans into 1-inch pieces. Cook beans and pasta in lightly salted boiling water for 14 minutes or until pasta is tender.
2.
Drain beans and pasta in a colander. In the same saucepan, cook onion and garlic in hot oil for 2 to 3 minutes or until onion is tender. Add the tomatoes and wine to the saucepan. Cook and stir for 2 minutes more. Toss in the drained beans and pasta, Parmesan cheese, and Italian parsley. Serve immediately. Sprinkle with pepper, if desired. Makes 4 side-dish servings.
Nutrition information
Calories 180, Total Fat 4 g, Cholesterol 2 mg, Sodium 48 mg, Carbohydrate 28 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin C 25%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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