Nutrition Facts

Serving Size½ of recipe
Total Fat7 g
Saturated Fat1 g
Sodium359 mg
Total Carbohydrate83 g
Dietary Fiber18 g
Protein21 g

Servings and Times


Ingredients and Preparation

Whole-wheat fettuccini or other pasta4 ounces
White beans (any type), drained and rinsed½ (16-ounce) can
Olive oil2 teaspoons
Garlic clove, minced1
White onion, chopped½
Carrot, peeled and chopped1
Celery stalk, chopped1
Salt¼ teaspoon
White wine (can substitute vegetable broth)¼ cup
Diced tomatoes in their own juices1 (14-ounce) can
Grated Parmesan cheese2 tablespoons
  1. Directions
  2. Cook pasta according to package directions, omitting fat and salt.
  3. Mash half of the beans into a paste-like consistency with the back of a fork and set aside.
  4. 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.
  5. 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.
  6. Top pasta with the sauce and serve.