Skinny Pasta Toss

4 servings
Prep: 7 min.
Prep: 20 min.
  • 6 ounces Clover Valley™ yolk-free ribbon pasta
  • 1 (14.5-ounce) can Clover Valley™ pinto beans, 1/4 cup liquid discarded
  • 1 tablespoon Clover Valley™ olive oil
  • 2 teaspoons Clover Valley™ minced garlic
  • 1 (10.8-ounce) package Birdseye™ frozen broccoli, cauliflower, & carrots, thawed
  • 1/2 cup Clover Valley™ fat free chicken stock
  • 1/2 teaspoon Accent™ seasoning
  • 1/4 teaspoon Clover Valley™ black pepper
  • 4 teaspoons Clover Valley™ grated parmesan cheese
  1. In a medium saucepan of boiling water, cook pasta 7 to 8 minutes or just until tender; drain.
  2. Meanwhile, in a blender or food processor, puree beans and remaining liquid until smooth; set aside.
  3. In the same saucepan over medium heat, heat oil and garlic for 2 minutes stirring occasionally, making sure garlic does not brown. Add pureed beans, vegetables, chicken stock, Accent seasoning, and black pepper, and heat for 5 minutes.
  4. Stir in noodles and continue to heat for 3 to 5 minutes or until heated through. Sprinkle with parmesan cheese and serve immediately.

Better-for-You Tip: Remember that when using a stronger tasting cheese, like parmesan, a little goes a long way. That means lots of flavor, without all the guilt. And in this recipe, the sauce gets it’s creamy texture from pureed beans rather than cream. The results are protein packed and as for the taste… one forkful and we’ll let you decide.  

Nutrition based on 1-1/4 cup serving:

Calories 308.0, Calories from Fat 45.0, Total Fat 5.0g, Saturated Fat 0.8g, Trans Fat 0.0g, Cholesterol 3.3mg, Sodium 405mg, Total Carbohydrate 50.0g, Dietary Fiber 7.7g, Sugars 5.0g, Protein 14.0g


What you'll need

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