Pasta with Black Beans & Spinach
Yield
4 servingsPrep
5 minCook
20 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 26 | ounces |
pasta sauce
|
* |
| 15 | ounces |
black beans
canned, rinsed and drained |
|
| 10 | ounces |
spinach
chopped, frozen |
|
| 10 | ounces |
angel hair pasta
up to 12 ounces |
|
| 1 | x |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 751.4 | ml/g |
pasta sauce
|
* |
| 433.5 | ml/g |
black beans
canned, rinsed and drained |
|
| 289 | ml/g |
spinach
chopped, frozen |
|
| 289 | ml/g |
angel hair pasta
up to 12 ounces |
|
| 1 | x |
Parmesan cheese
|
*
|
Directions
Cook pasta .
Meanwhile - over medium heat in a large saucepan heat your favorite pasta sauce.
Defrost spinach on high for 3 to 4 minutes in the microwave, or defrost ahead of time in the fridge.
Drain most of the liquid and add spinach to the sauce.
Rinse and drain the black beans and add to sauce.
By this time the water should be boiling - so cook and drain the pasta.
Add to the sauce and mix.
Serve with Parmesan cheese.
Note: This dish will keep as leftovers.
