Prep Time: 50 min Total Time: 50 min Servings: 5
In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add bell pepper, onion, zucchini, pepper flakes and salt. Cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in pasta, tomatoes, beans and broth. Heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta is tender. Add spinach and basil; cook uncovered 3 minutes. Serve with Parmesan cheese.
1 Serving: Calories 230 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g); Cholesterol 0mg; Sodium 800mg; Total Carbohydrate 37g (Dietary Fiber 8g); Protein 12g
% Daily Value: Vitamin A 25%; Vitamin C 35%; Calcium 15%; Iron 15%
Exchanges: 2 Starch, 1 Vegetable, 1/2 Very Lean Meat, 1/2 Fat
Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.