Health Information

Fettuccini With White Beans and Vegetables

The more you know about your health, the better prepared you are to make informed healthcare decisions. Our health library gives you the information you need to take charge of your health.

Nutrition Facts

Serving Size ½ of recipe
Calories 495
Total Fat 7 g
Saturated Fat 1 g
Sodium 359 mg
Total Carbohydrate 83 g
Dietary Fiber 18 g
Protein 21 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Whole-wheat fettuccini or other pasta 4 ounces
White beans (any type), drained and rinsed ½ (16-ounce) can
Olive oil 2 teaspoons
Garlic clove, minced 1
White onion, chopped ½
Carrot, peeled and chopped 1
Celery stalk, chopped 1
Salt ¼ teaspoon
White wine (can substitute vegetable broth) ¼ cup
Diced tomatoes in their own juices 1 (14-ounce) can
Grated Parmesan cheese 2 tablespoons

Directions

  1. Cook pasta according to package directions, omitting fat and salt.
  2. Mash half of the beans into a paste-like consistency with the back of a fork and set aside.
  3. Heat oil in a large pot over medium heat. Add garlic, onion, carrot, celery, and salt, and cook 8-10 minutes, until vegetables are softened. Stir in wine, increase heat to medium-high, and cook 3-4 minutes, until wine evaporates.
  4. Add tomatoes and mashed beans to the pot and simmer about 6 minutes, until thickened. Stir in unmashed beans and cook until heated through, about 1-2 minutes.
  5. Top pasta with the sauce and serve.
  • Exchanges

    3.5 starches; 1.5 very lean meat substitutes; 1 fat

  • Side Suggestions: Tossed Salad