Therapeuticz Consultants

USDA (United States Department of Agriculture): Recommended My Plate Daily Checklist

NUTRITION CORNER

Vegetarian Black Bean Pasta**

INGREDIENTS
* 9 ounces uncooked whole wheat fettuccine
* 1 tablespoon olive oil
* 1-3/4 cups sliced baby portobello mushrooms
* 1 garlic clove, minced
* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried oregano
* 2 cups fresh baby spinach

DIRECTIONS
1) Cook fettuccine according to package directions.
Meanwhile, in a large skillet, heat oil over medium-high
heat. Add mushrooms; cook and stir 4-6 minutes or until
tender. Add garlic; cook 1 minute longer.

2) Stir in black beans, tomatoes, rosemary and oregano;
heat through. Stir in spinach until wilted. Drain fettuccine;
add to bean mixture and toss to combine.

Total: 25 minutes
Makes: 6 servings (1-1/4 cups)

Nutritional Information
Calories:                225
Fat:                        3g
Protein:                 12g
Carbohydrate:       45g
Fiber:                     9g
Sugars:                  4g
Cholesterol:           0mg
Iron:                       2.4mg
Sodium:                 250mg

** Recipe by Taste of Home
**Photo: Taste of Home

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