Zero Weight Gain Holiday Challenge

Pasta Augusta

Pasta Augusta pixPacked with protein and full of vegetables, this dish is great for bringing more vegetables into your dinner table.

• 1 pound whole wheat pasta shells or elbow macaroni
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced into half-moon shapes
• 2 stalks celery, diced
• 3 garlic cloves, minced
• 2 small zucchini, sliced into half-moon shapes
• 1 (28 ounces) can diced tomatoes with juice
• 1 (15 ounces) can great northern beans, rinsed and drained
• 1 tablespoon dried or 2 tablespoons fresh chopped parsley
• ¼ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 tablespoon grated Parmesan cheese

1. In a large pot, cook pasta in boiling water according to package directions.
2. Meanwhile, in a large saucepan, heat olive oil over medium high heat. Sauté onion, carrots, celery, garlic, and zucchini until onions are clear.
3. Add in tomatoes, beans, and spices and bring to a boil and simmer for 10 minutes.
4. Drain pasta and add into vegetable mixture. Top with pepper and Parmesan cheese.

Makes 12 servings

Nutritional Analysis:
Calories: 222 Carbohydrates: 44 grams Protein: 10 grams
Total Fat: 2.3 grams Saturated Fat: 0.5 grams Cholesterol: 0.5 milligrams
Sodium: 114 milligrams Fiber: 8 grams