Bean Bolognese
Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.
Source: EatingWell Magazine, December 2006
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Shopping tip: A can of salad beans, a mixture of chickpeas, kidney and pinto beans, adds depth and variety to this recipe. Look for it in the natural-foods section of larger supermarkets or natural-foods stores. If you can't find it, substitute a can of your favorite beans.
Nutrition Facts
Serving Size: 1 cup pasta & about 3/4 cup sauce
Per Serving:
442 calories; protein 17.9g; carbohydrates 68.3g; dietary fiber 13.2g; sugars 8.7g; fat 11.1g; saturated fat 2.7g; cholesterol 8.6mg; vitamin a iu 3509IU; vitamin c 16.4mg; folate 47.6mcg; calcium 179mg; iron 5.1mg; magnesium 94.4mg; potassium 507.3mg; sodium 766.5mg; thiamin 0.3mg.
Exchanges:
3 1/2 starch, 1 1/2 vegetable, 1 lean meat, 1 1/2 fat