Black Bean, Mushroom & Spinach Pasta

By barbsjustagirl

Delicious tomato based pasta sauce is made with black beans and mushrooms, with wilted spinach served over fettuccini. Serve with a side salad and warm bread to soak up the sauce.

Ingredients

• 9 ounces uncooked whole wheat fettuccine
• 1 3/4 cups sliced baby portobello mushrooms
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried oregano
• 2 cups fresh baby spinach

Preparation

Step 1

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender; add garlic, cook 2 minutes longer.

Stir in the black beans, tomatoes, rosemary and oregano. Cook and stir until heated through. Stir in spinach until wilted. Drain fettuccine. Serve with bean mixture.



Nutrition Facts: 2/3 cup bean mixture with 2/3 cup pasta equals 255 calories, 3 g fat (trace saturated fat), 0 cholesterol, 230 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.