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Cranberry Beans & Pasta with Feta

Contributed by: Joy Solomon

This vegetarian dish will satisfy the meat-lover in your family. Enjoy ripe tomatoes, zucchini and pasta.

  • 2-3 Tb Fresh Parsley, minced
  • 2-3 Tb Olive Oil
  • 1 medium Onion, chopped
  • 6 Plum Tomatoes, cored and diced
  • 4 cloves Garlic, minced
  • 1 medium Zucchini, diced
  • 1 Tb Oregano, Mediterranean
  • 1 Tb Basil (Imported)
  • 1 Tb Sugar
  • 1 tsp Sea Salt
  • 1/4 tsp Cayenne Pepper
  • 1 can Tomato Puree (28oz)
  • 1 lb Pasta Spirals, uncooked
  • 1/3 lb Lowfat Feta Cheese, crumbled
  • 2 cups raw Cranberry Beans

Directions

Follow basic bean recipe for cooking raw beans.

Heat oil in a saucepan on medium-high; add the onion and garlic. Saute for about 5 minutes, until tender. Add the fresh tomatoes, zucchini and seasonings, and cook for about 10 mnutes on medium-low heat. Stir in tomato puree and cooked beans and simmer for 25-30 minutes, covered, stir occasionally.

Meanwhile cook pasta al dente, drain. Do not overcook. Gently combine pasta with tomato sauce and beans. Sprinkle top with feta cheese and parsley.

Makes 8 servings.
Cranberry Beans & Pasta with Feta

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Products Used in this Recipe

Sea Salt
 Baking Aids
Sea Salt
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Cranberry Beans
 Grains Beans Seeds
Cranberry Beans
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Nutritional Information

Serving Size: 1 serving (298g) Amount Per
Serving 		% Daily
Value
Calories 390  
Calories from Fat 80  
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat g %
Cholesterol 5mg 2%
Sodium 850mg 35%
Potassium g %
Total Carbohydrate 61g 20%
Dietary Fiber 16g 64%
Sugars 9g 0%
Protein 21g 42%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.