Have a Plant: Fruits & Veggies for Better Health
Preparation Time: 25 minutes
  • ½ cup whole-wheat pasta, uncooked
  • 1 16-oz. package frozen mixed vegetables
  • 2 cups low-sodium vegetable broth
  • 1 15 ½ oz. can kidney beans, rinsed and drained
  • 1 16-oz. can tomatoes
  • 2 tablespoons parsley, chopped
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon pepper
Cook pasta in boiling water for 10 minutes. Drain. Meanwhile, cook vegetables in broth 15 minutes or until tender. Add beans, tomatoes, seasonings, and pasta. Heat through.
 
Serves:
8
 
½ Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
calories: 117
Total Fat: 0.5g
Saturated Fat: 0.1g
% of Calories from Fat: 4%
% of Calories from Saturated Fat: 1%
Protein: 6g
Carbohydrates: 23g
Cholesterol: 0mg
Dietary Fiber: 6g
Sodium: 227mg
 
Each serving provides: An excellent source of vitamin A, vitamin C, and fiber.

Recipe courtesy of the Polyps Prevention Trial. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
See 30 Minutes or Less SEASONAL Recipe Archive
Search ALL Our Recipes

Other Stories