Expanded Food and Nutrition Education Program

Minestrone Pasta

Coursesalad, side dish

Servings	Prep Time
1cup	15minutes

Cook Time

15 minutes

Servings	Prep Time
1cup	15minutes

Cook Time

15 minutes

Ingredients

8oz uncooked medium pasta shellswhole wheat optional
2 medium carrotssliced
1 medium green bell pepperchopped
15oz canned kidney beansdrained and rinsed
15oz canned garbanzo beansdrained and rinsed
14.5oz canned of diced, unsalted tomatoes
2/3cups Italian dressing
1/2cup 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.

Recipe 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)