Tuscan Pasta and Beans

This skillet dinner has it all - pasta, beans and vegetables stirred into a quick meal that’s ready in 35 minutes. Perfect if you love Italian cuisine.

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Prep Time 20 min
Total Time 35 min
Servings 6

Ingredients

3: cups uncooked gemelli (twist) pasta (12 ounces)

2: medium bell peppers, chopped (2 cups)

1/2: pound green beans, cut into 1-inch pieces (1 cup)

1: medium onion, chopped (1/2 cup)

2: cloves garlic, finely chopped

1: can (14 1/2 ounces) diced tomatoes with Italian herbs, undrained

1/2: cup fat-free vegetable or chicken broth

1: tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled

2: cups lightly packed chopped escarole or spinach leaves

1: can (15 to 16 ounces) great northern beans, rinsed and drained

2: tablespoons red wine vinegar

: Shredded Parmesan cheese, if desired

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Directions

1 Cook and drain pasta as directed on package.
2 While pasta is cooking, spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook bell peppers, green beans, onion and garlic in Dutch oven about 7 minutes, stirring occasionally, until vegetables are crisp-tender.
3 Stir in tomatoes, broth and rosemary into vegetable mixture; reduce heat. Simmer uncovered about 3 minutes or until vegetables are tender. Stir in escarole and great northern beans. Simmer uncovered about 3 minutes or until escarole is wilted. Toss vegetable mixture and pasta. Sprinkle with vinegar and cheese.

EXPERT TIPS

Expert Tips

Foods that work best in healthy weight-loss plans are also often low in cost. Pasta, dried beans, rice, bread and fresh produce are easy on the pocketbook and on the waistline.

When you exercise at home, remember that this is your time. Don't answer the phone or start other household tasks. And ask your family for some quiet time while you exercise. Unless, of course, they decide to join you!.

Got questions? Our experts have the answers. Ask Betty now.