Minestrone Pasta

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Salad, Side Dish

Servings 1 cup

Ingredients

8 oz uncooked medium pasta shells - whole wheat optional
2 medium carrots - sliced
1 medium green bell pepper - chopped
15 oz canned kidney beans - drained and rinsed
15 oz canned garbanzo beans - drained and rinsed
14.5 oz canned of diced, unsalted tomatoes
2/3 cups Italian dressing
1/2 cup grated parmesan cheese

Instructions

Wash your hands and clean your cooking area.
Wash fresh vegetables and prepare as per ingredients. Rinse canned beans.
Cook pasta by package directions.
Drain and rinse pasta, set aside to cool.
In a large bowl, mix carrots, bell pepper, kidney and garbanzo beans, and tomatoes.
Add cooked pasta to vegetable mixture.
Mix ingredients with Italian dressing and parmesan cheese.
Refrigerate before serving.

Notes

Nutrition Facts Servings: 10, Serv. size: 1 cup (194g), Amount per serving: Calories 230, Total Fat 3g (4% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 440g (19% DV), Total Carb. 40g (15% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 11g, Vit. D (0% DV), Calcium (8% DV), Iron (10% DV), Potas. (6% DV)

Keyword English