No money? No problem. This dish will feed your family and get you a few servings of veggies. I did not do the math, but I promise it is CHEAP!
Beans in pasta? My husband was concerned as well. But he was pleasantly surprised. You will be too.
Eating healthy typically eliminates creamy sauces. But with this addition to your pasta repertoire you won’t go hungry! And it only takes 15 minutes to create.
SAUCE
In a large saucepan, heat olive oil over medium heat. Add garlic and onion and saute until fragrant, 3 minutes. Add tomato sauce, diced tomatoes, red wine, sugar, oregano, basil, salt and pepper and simmer for 7-8 minutes. Whisk in sour cream and heat through for 2-3 minutes.
PASTA
In a large nonstick skillet, heat olive oil over medium-high heat. Add garlic and zucchini pieces and saute until softened, 5-6 minutes. Add baby spinach leaves and saute until wilted. Reduce heat to medium low and add beans, stirring gently until heated through, 2-3 minutes. Remove from heat.
To serve: Add cooked pasta to tomato cream sauce and turn gently with a pair of tongs to coat the pasta. Place 1 cup of pasta on each plate and top with zucchini mixture. Garnish with shredded Parmesan cheese if desired.
Nutrition info per 1 serving: 390 calories, 5 g fat, 19 g protein, 60 g carbohydrates, 10 g fiber
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I thought that this was really good. I finished making it before my husband was home from work so I was able to taste it first, but by the time he was home and I searved this dish the taste had altered slightly as if a tad stale. So I think that if you are going to make this plan accordingly make sure it is hot and fresh!
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