MultiGrain Pasta with Salsa, Cabbage, and Green Beans
| Diet Nutritional Stats Multi-Grain Pasta with Sicilian Salsa, Cabbage and Green Beans | |
| Serving Size 136 g | |
| Amount Per Serving | |
| Calories 224 | Calories from Fat 15 |
| % Daily Value | |
| Total Fat 1.7g | 3% |
| Saturated Fat 0.5g | 3% |
| Cholesterol 1mg | 0% |
| Sodium 165mg | 7% |
| Total Carbohydrates 41g | 14% |
| Dietary Fiber 8.0g | 32% |
| Sugars 3.9g | |
| Protein 11.2g | |
| Vitamin A 14% Vitamin C 51% Iron 19% Calcium 6% |
- 1/2 14.5-ounce package multi-grain spaghetti
- 3/4 cup coarsely chopped Italian parsley
- 3 tablespoons drained capers
- 3 anchovy fillets
- 3 garlic cloves, chopped, divided
- 6 cups thinly sliced savoy cabbage
- 1/2 12-ounce bag frozen green beans, thawed
Cook pasta in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, puree parsley, capers, anchovies, and 1/3 of chopped garlic in mini processor.
Heat PAM spray in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with pepper. Serve.
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