Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups uncooked mostaccioli pasta (or similar pasta shape like penne)
- 2 medium red bell peppers, seeded and chopped
- 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1 medium onion, chopped (1/2 cup)
- 2 cloves garlic, chopped
- 1 can diced tomatoes, undrained (14.5 oz.)
- 1/2 cup low sodium vegetable or chicken broth
- 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
- 2 cups lightly packed fresh spinach leaves
- 1 can cannellini beans (15 oz.), drained
Directions
Cook and drain pasta according to package instructions.
While pasta is cooking, spray a 4-quart Dutch oven with low-fat cooking spray and heat over medium-high heat. Cook red bell pepper, asparagus, onion and garlic about 6 minutes or until vegetables are crisp-tender.
Add tomatoes, broth, and rosemary to vegetable mixture and stir until blended.
Reduce heat and simmer uncovered for about 3 minutes.
Stir in spinach and cannellini beans and simmer until spinach is wilted.
Toss vegetable mixture with the cooked pasta and sprinkle with Parmesan cheese as desired.