Vegetarian Pasta Dish (aka Bean Bolognese)

I've had this recipe sitting on my counter for awhile now. The right time finally came along where I needed a quick dish that I could cook in bulk and use as leftovers for the busy, upcoming week. I'm not usually a fan of pasta; I think it's highly overrated! :) It's high carbohydrate and high calorie in the usual American style of preparation and without enough protein or vegetable to ward off hunger for more than an hour or so. BUT this recipe, courtesy of Nutrition Action, intrigued me. And my interest paid off- it is yum yum yummy and of course provides long-term satiety with the addition of protein (beans and whole grain pasta) and fiber (beans, whole grain pasta, vegetables!) Give it a whirl!!











Bean Bolognese
If you use a food processor to mince the vegetables, just pulse a few times. Don't puree them.

Ingredients
1/2 cup extra-virgin olive oil, divided
1 onion, minced
1 large carrot, peeled and minced
1 large celery stalk, minced
6 cloves garlic, minced
1/2 tsp. dried rosemary
1 tsp. dried thyme
1 bay leaf
1 6 oz. can tomato paste
2 cups dry white wine
3 cups fat-free milk
1 15 oz. can no-salt-added diced tomatoes
1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1/2" cubes
1 15 oz. can no-salt-added white beans, drained and rinsed
1 15 oz. can no-salt-added kidney beans, drained and rinsed
2 tsp. kosher salt (or 1 1/2 tsp. regular salt)
Freshly ground black pepper
1 1/2 lbs. whole wheat pasta
1 oz. freshly grated Parmesan, about 3/4 cup

Heat 6 Tbs. of the olive oil in a heavy, large pot over medium heat.
Add the onion, carrot, and celery. Saute until the vegetables begin
to brown, about 10 minutes. Add the garlic, rosemary, thyme, bay
leaf, and tomato paste. Cook, stirring occasionally, for 5 minutes.
Add the wine, milk, tomatoes, and squash. Simmer until the sauce
thickens and the squash is tender, stirring occasionally, about 20
minutes. Stir in the beans. Season the sauce with up to 2 tsp. kosher
salt and pepper to taste.

When you're ready to eat, cook the pasta in a large pot of boiling
water until just tender, stirring occasionally. Drain the pasta,
return it to the pot, and toss it with the remaining 2 Tbs. of olive
oil. Top with the sauce and sprinkle with the Parmesan. Serves 12.

Per Serving (1 cup sauce + 1 cup cooked pasta and 1 Tbs. Parmesan)
Calories: 440
Total Fat: 11 g
Sat Fat: 2 g
Protein: 16 g
Sodium: 440 mg
Cholesterol: 10 mg
Carbohydrates: 65 g
Fiber: 10 g