Meals Matter

Rotini with Spinach, Beans and Romano Cheese

Contributed By: sischr94
Diabetic Cooking

Ingredients

4 cups Cooked multigrain or whole wheat rotini

8 cups Fresh spinach stems removed and leaves torn

1/2 cup Shredded or grates Romano cheese

2 tbs Olive oil

1/4 tsp Salt

1/4 tsp Black pepper

1 can (15 ox) cannellini or Great Northern beans, rinsed and drained

2 cloves Garlic, minced

Preparation

While rotini is still hot, add remaining ingredents and mix togther inlarge bowl.

NOTE: The heat of the cooked rotini wil lwilt thespinach somewhat. If you would prefer more-cooked spinach, steam it slight before adding it to the rotini with the rest of the ingredients.

VARIATIONS:

You may substitute whatever pasta shapes, canned beans or cheese you have on hand. In addition, extra-virgin olive oil will give this dish a somewhat different flavor.

Cook's Notes

Dietary Exchanges: 2 Starches 1 Meat Protein 10 g Cholesterol 7 mg Dietary Fiber 5 g

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 8
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Lunch
Appetizers

Nutrient Information

Calories: 190
Total Fat: 6
Saturated Fat: 2
Carbohydrates: 28
Sodium: 313