Tuesday, June 4, 2013

[MC-AllEthnic-Recipes] Penne with Greens and Cannellini Beans - Italian; 7 pts plus; 22g carbs; 11g fiber

 

Two sets of nutritional calculations: the first is made with Dreamfields low-carb rigate, the second (higher carbs) with traditional pasta; ww pts plus calculation is made with traditional pasta.
 
                    
* Exported from MasterCook *
                  Penne with Greens and Cannellini Beans
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                box  uncooked Dreamfields Penne Rigate
  2        tablespoons  olive oil
     1/2           cup  diced red bell pepper
  1         tablespoon  minced garlic
     1/4      teaspoon  crushed red pepper flakes -- (1/4 to 1/2)
  1                cup  reduced-sodium -- fat free chicken broth
  1              pound  fresh mustard greens -- or collard greens, washed, trimmed and cut into                       large bite-sized pieces
  15            ounces  cannellini beans -- (1 can) rinsed and drained, (or other white beans)
                        Kosher salt and freshly ground black
                        pepper to  taste
                        To serve: -- Grated Parmesan cheese (optional)
 
 
Cook pasta according to package directions. Drain and return to pan.     
                  
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add
bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring
constantly. Add broth; bring to boil. 
 
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens
are just crisp-tender, stirring occasionally. Add greens with liquid to
pasta; toss to coat. Add beans; toss gently. Adjust                      
seasoning with salt and pepper. Top with grated Parmesan cheese, if
desired.
 
Serving Note:  Any dark, leafy greens such as kale, spinach or chard  can
be substituted for the collard greens. 1-1/2 cups cooked cannellini beans
can be substituted for the canned beans.
 
Makes 6 main dish servings.
Nutrition information  (1/6 of recipe): 336 calories; 16 g protein; 22 g
digestible carbohydrates*; 6 g total fat; 1 g saturated  fat; 0 mg
cholesterol; 128 mg sodium; 11 g total dietary                     
fiber.
 
*If traditional pasta is used in this recipe there is a total of 63 g
carbohydrate. For more information go to http://www.dreamfieldsfoods.com/.
 
AuthorNote: Low in fat and loaded with fiber, the smooth texture and
slightly nutty flavor of cannellini beans (or white kidney beans) makes a
great addition to healthy pasta recipes.
 
Cuisine:
  "Italian"
Source:
  "Dreamfields Pasta and Chef Jim Coleman"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 281 Calories; 5g Fat (16.0%
calories from fat); 17g Protein; 44g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 12mg Sodium.  Exchanges: 3 Grain(Starch); 1 Lean Meat; 0
Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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