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Three Bean Pasta

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Submitted by meldodan

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 453.6
POUND G EGG NOODLES
medium or wide, uncooked
15 433.5
OUNCES ML/G KIDNEY BEANS, CANNED
rinsed and drained
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
rinsed and drained
1 237
CUP ML GREEN BEANS
thawed
1 1
SMALL SMALL RED ONION
1 1
X X SWEET RED BELL PEPPERS
seeds and ribs removed, chopped *
3 45
TABLESPOONS ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML VEGETABLE OIL
3 45
TABLESPOONS ML RED WINE VINEGAR
3 45
TABLESPOONS ML PARSLEY LEAVES
chopped

Directions

Prepare pasta according to package directions; drain.

Rinse under cold water and drain again.

In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper.

In a small bowl, stir together the remaining ingredients.

Toss pasta with dressing and serve.

Serves 4 to 6

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 487g (17.2 oz)
Amount per Serving
Calories 772 16% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 858mg 36%
Total Carbohydrate 44g 44%
Dietary Fiber 11g 43%
Sugars g
Protein 59g
Vitamin A 10% Vitamin C 29%
Calcium 15% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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