• prep: 30 min
  • cook: 0 hr
  • total: 30 min
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  • servings:
  • Ingredients

    • 8 oz. dried whole grain penne pasta
    • 2 medium zucchini and/or yellow summer squash, quartered lengthwise and cut into 1/2-inch slices
    • 2 cups coarsely chopped tomatoes
    • 1/2 cup chopped celery
    • 1/2 cup chopped red onion
    • 3 cloves garlic, minced
    • 1 15-oz. can no-salt-added tomato sauce
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons chopped fresh oregano
    • 1 tablespoon chopped fresh thyme
    • 3/4 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 15-oz. can no-salt-added red kidney beans, rinsed and drained

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1028 % Daily Value *
    • Total Fat: 4 g 6.09%
    • Saturated Fat: 1 g 5.35%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0.01%
    • Sodium: 1835 mg 76.45%
    • Calcium: 160 mg 15.96%
    • Potassium: 1217 mg 34.77%
    • Magnesium: 0 mg 0%
    • Iron: 10 mg 55.33%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 215 g %
    • Dietary Fiber: 14 g 55.8%
    • Sugar: 21 g
    • Protein: 38 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 101.13%
    • Vitamin C 113.25%
    • 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 Carbs1
    • Exchange - Starch12
    • Exchange - Vegetables5
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total8 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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