Three bean pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium or Wide Egg Noodles uncooked |
| 15 | ounces | Canned kidney beans rinsed and drained |
| 15 | ounces | Canned chickpeas rinsed and drained |
| 1 | cup | Frozen green beans; thawed |
| 1 | small | Red onion; chopped |
| 1 | Red bell pepper seeds and ribs removed, chopped | |
| 3 | tablespoons | Dijon mustard |
| 2 | tablespoons | Vegetable oil |
| 3 | tablespoons | Red wine vinegar |
| 3 | tablespoons | Chopped fresh parsley |
Directions
Prepare pasta according to package directions; drain. Rinse under cold water and drain again.
In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper. In a small bowl, stir together the remaining ingredients. Toss pasta with dressing and serve.
Serves 4-6
Each serving provides: 374 Calories; 59⅗ g Carbohydrates; 14.7 g Protein; 9.3 g Fat; 0 mg Cholesterol; 129 mg Sodium. Calories from Fat: 17%
Copyright National Pasta Association () (Reprinted with permission)
Related recipes
- 3 cheese pasta
- Beans and pasta
- Black bean and pasta bowl
- Black beans & pasta
- Black beans and pasta
- Mixed bean pasta sauce
- Seven herb pasta
- Three bean and sausage soup
- Three bean and spam salad
- Three bean bake
- Three bean casserole
- Three bean chili
- Three bean pate
- Three bean pilaf
- Three bean salad
- Three bean soup
- Three bean tacos
- Three beans in a salad
- Three seed pasta^
- Three-bean bake