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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (253g) Recipe makes 4 servings |
||
| Calories 628 | ||
| Calories from Fat 140 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.6g | 23% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 10mg | 0% | |
| Potassium 642mg | 18% | |
| Total Carbohydrate 105.8g | 35% | |
| Dietary Fiber 10.1g | 40% | |
| Sugars 0.6g | ||
| Protein 24.9g | 49% | |
Ingredients
- 14 1/2 ounces whole wheat pasta
- 1 (15 ounce) can black beans (rinsed)
- 1/4 cup olive oil
- 1/2 red onion, diced
- 1 garlic clove, minced (or as much as desired)
- 1/2 lemon
- sea salt
- cayenne pepper
- onion powder
- garlic powder
Directions
1
While boiling the pasta (I used elbow), mix together all ingredients except beans. When pasta is done, drain and stir in sauce and beans. I topped with shredded cheddar/mozerella.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Elbow
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- Preparation > Time to Make > < 15 mins
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- Dietary > Kosher
- Dietary > Vegetarian > Vegan
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