Tuscan Pasta
Adapted from
One Dish Collection
8 servings
| 16 ozs turkey light meat, skinless, cooked and cubed | 1 c onions, chopped | ||
| 15 1/2 ozs canned dark red kidney beans, rinsed and drained | 1 c celery, chopped | ||
| 15 ozs no-salt-added tomato sauce | 4 tsps garlic, minced | ||
| 29 ozs canned Italian style tomatoes, undrained | 1 1/2 c water | ||
| 4 ozs canned mushrooms, drained | 1 tsp Italian seasoning | ||
| 1 c bell peppers, chopped | 6 ozs angel hair spaghetti, broken in half |
In a 3 1/2-quart cooker, combine turkey, beans, tomato sauce, tomatoes, mushrooms, bell peppers, onions, celery, garlic, water, and Italian seasoning. Mix well. Cover and cook on low for four hours, or until vegetables are done. Turn to high. Sir in spaghetti. Cover. Stir again in ten minutes. Cover and cook for 45 minutes, or until spaghetti is done.
| Calories | 281 | %CFF | 8 % | |
| Total Fat | 2 g | Saturated Fat | 0.5 mg | |
| Protein | 25 g | Cholesterol | 39 g | |
| Carbohydrates | 39 g | Sodium | 598 mg | |
| Sugars | 9 g | Fiber | 8 g | |
|
5.0 WW Points | ||||
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Rated by 2 users (5.0)
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