12 ounce package of whole wheat pasta
1 cup fresh green onion, thinly sliced
2 fresh garlic cloves, peeled and chopped or ½ teaspoon garlic powder
1 bell pepper, (any color) chopped
1 cup fresh tomato, chopped
¼ teaspoon salt¼ teaspoon black pepper
1 (14 ounce) canned low-sodium whole beans (garbanzo or kidney), rinsed and drained
¼ cup balsamic vinaigrette or Italian dressing
¼ cup grated parmesan cheese (optional)
1
Wash hands with soap and water.
2
Wash produce well and chop as directed.
3
Cook the pasta according to package directions.
4
Drain and rinse the pasta under cold water to cool.
5
In a large bowl combine all ingredients.
6
Toss lightly to coat.
7
Serve immediately or refrigerate up to 5 days.
Ingredients
12 ounce package of whole wheat pasta
1 cup fresh green onion, thinly sliced
2 fresh garlic cloves, peeled and chopped or ½ teaspoon garlic powder
1 bell pepper, (any color) chopped
1 cup fresh tomato, chopped
¼ teaspoon salt¼ teaspoon black pepper
1 (14 ounce) canned low-sodium whole beans (garbanzo or kidney), rinsed and drained
¼ cup balsamic vinaigrette or Italian dressing
¼ cup grated parmesan cheese (optional)
Directions
1
Wash hands with soap and water.
2
Wash produce well and chop as directed.
3
Cook the pasta according to package directions.
4
Drain and rinse the pasta under cold water to cool.
5
In a large bowl combine all ingredients.
6
Toss lightly to coat.
7
Serve immediately or refrigerate up to 5 days.