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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This hearty vegetarian dish is loaded with flavor. Ashlynn uses fresh rosemary when she has it on hand. Ashlynn Azar - Albuquerque, New Mexico Ingredients:
9 ounces uncooked whole wheat fettuccine |
1-3/4 cups sliced baby portobello mushrooms |
1 tablespoon olive oil |
1 garlic clove, minced |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon dried oregano |
2 cups fresh baby spinach |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; cook 1 minute longer.
2. Stir in the black beans, tomatoes, rosemary and oregano. Cook and stir until heated through. Stir in spinach until wilted. Drain fettuccine. Serve with bean mixture. Yield: 6 servings.
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