Healthy Recipe: Pasta Bean Toss

 "Recipe Posted By: Lindsey Hughes"

This is what we had to eat tonight and it tasted awesome!

This recipe is packed with carbs and protein, good for a pre or post workout or run. The only change I made was that I used olive oil instead of vegetable oil. Credits go to Joan Salge Blake, nutrition professor at Boston University.

This recipe was also featured in Runner's World Magazine.

Nutrition Facts per serving:

Calories: 288

Total Fat: 4g

Saturated Fat: 1g

Polyunsaturated: 0g

Monounsaturated: 0g

Trans: 0g

Protein: 14g

Sugars: 5g

Carbs: 49g

Dietary Fiber: 6g

Potassium: 0g

Sodium: 387 mg

Ingredients:

- 1 lb whole grain penne

- 2 medium red onions, thinly sliced

- 2 large garlic cloves, minced

- 1 tsp vegetable oil (I used olive oil instead)

- 5 carrots, cut jullienne-style

- 2 cups raw broccoli florets

- 12 ripe plum tomatoes, diced

- 3 tbs Worcestershire sauce

- 4 tbs fresh basil, chopped

- 1 15-oz can red kidney beans

- 1 15-oz can white kidney beans

- 1/2 cup grated Parmesan cheese

Directions:

Cook pasta according to package. While pasta is cooking, in a large frying pan saute' onions and garlic in oil until tender (about 2 mins.). Add remaining vegetables, tomatoes, Worcestershire sauce, and basil. Simmer for 4 minutes. Add beans and simmer for 2 minutes or until veggies are tender. Add pasta and cheese, and toss. Serves 6. 

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