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  • Ingredients

    • 8 ounces whole-grain penne or fusilli pasta (31/2 cups cooked)
    • 1 (15-ounce) can tomato sauce (11/2 cups)
    • 1/2 small onion, cut into 1/4-inch dice (1/2 cup)
    • 2 tablespoons red wine vinegar
    • 1 tablespoon fresh garlic, minced (6 cloves)
    • 1 teaspoon dried oregano
    • 1 (15-ounce) can red kidney beans, drained and rinsed (11/2 cups)
    • 2 cups shredded kale (2 ounces)
    • 1 orange bell pepper, cut into thin slices (1 cup)
    • 1/2 cup shredded red cabbage
    • 1/2 cup cherry tomatoes, sliced into halves (3 ounces)
    • 1 tablespoon finely chopped fresh parsley
    • Sea salt and freshly ground black pepper

    Instructions

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    Nutritional Info
    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 7 % Daily Value *
    • Total Fat: 0 g 0.05%
    • Saturated Fat: 0 g 0.03%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 19 mg 0.78%
    • Calcium: 7 mg 0.65%
    • Potassium: 36 mg 1.04%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.88%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 0 g 1.47%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 2.08%
    • Vitamin C 4.85%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq