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Fettuccine with Black Bean Sauce

When my husband needed to go on a heart-smart diet, I had to come up with new ways to get more vegetables into our daily menus. This meatless spaghetti sauce is a winner; it's even prettier with spinach fettuccine. —Marianne Neuman, East Troy, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings

Ingredients

  • 6 ounces uncooked fettuccine
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 cups garden-style pasta sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon garlic salt
  • 1 cup shredded part-skim mozzarella cheese
  • Additional chopped fresh basil, optional

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute green pepper and onion in oil until tender. Stir in the pasta sauce, black beans and seasonings.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain fettuccine. Top with sauce and sprinkle with cheese. If desired, top with chopped fresh basil.
Editor's Note: This recipe was tested with Ragu Super Vegetable Primavera pasta sauce. Health tip
  • As long as you’re eating a healthy dinner, switch up your noodle game, too. Try this dish with whole wheat, buckwheat, quinoa, chickpea or multigrain pasta.
  • Nutrition Facts
    3/4 cup sauce with 3/4 cup pasta: 350 calories, 10g fat (3g saturated fat), 17mg cholesterol, 761mg sodium, 51g carbohydrate (12g sugars, 8g fiber), 16g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1 fat.

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