Five Minute Pasta
Macros / Serving Size
Protein 24 g | Fat 10 g | Carbs 41 g
% Calories of Macros / Serving Size
Calories 325 | Protein 27 % | Fat 26 % | Carbs 47 %
Nutrients / Serving Size
Fiber 8 g | Sodium 729 mg | Sat. Fat 5 g
Ingredients (Servings 4)
- 8 oz. of whole grain/wheat spaghetti
- 1 15-16 oz. can of navy beans/white beans drained
- 2 14-15 oz. cans of diced tomatoes (no salt) added
- 1 10-oz package of frozen summer squash
- 1 13-14 oz. can of low sodium beef broth
- ½ tsp. black pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. dried basil
- 2 tsp. dried oregano
- 4 oz. parmesan cheese
- In an electric pressure cooker, place all of the ingredients. Close the pressure cooker lid. If using one with a time, then set time for two minutes. If using one with out a timer, once pressure is reached, then time for two minutes and then remove from heat.
- Let the cooker rest for 2 additional minutes and then quick release according to the manufacturer’s instructions of the cooker. Release the lid. Stir gently to mix ingredients and then serve 1/4th of the mixture in a bowl and top with 1/4th of the cheese.
- Penne pasta works well in this dish. Just increase the pressure- cooking time by one minute.
- Fresh yellow summer squash can be used in place of frozen. Just cut into thin slices.
- Nutrition analysis is based on the estimated yield of remaining beans, once drained and rinsed. Sodium level could be further reduced, if desired, by omitting the cheese or choosing a low-sodium variety.