4 cloves garlic, finely chopped
1 bell pepper (any color), finely chopped
2 tablespoons oil
1 can (14-15 ounce) low-sodium diced tomatoes
1 can low-sodium beans (Kidney, Pinto, Black etc.)
½ to 1 teaspoon crushed red pepper flakes
2 cups cooked whole wheat macaroni or other pasta (follow package directions)
1
Wash hands with soap and warm water. Wash produce and chop as directed
2
Heat oil in large skillet over medium-high heat.
3
Add garlic and bell pepper. Cook for 1 minute. Be careful not to let garlic brown!
4
Add diced tomatoes (do not drain) and red pepper flakes.
5
Cover the skillet with lid and lower heat.
6
Cook for 10 minutes or until sauce is lightly thickened.
7
Add beans and cooked macaroni to skillet and cook 5 minutes or until heated through.
8
Serve immediately.
Ingredients
4 cloves garlic, finely chopped
1 bell pepper (any color), finely chopped
2 tablespoons oil
1 can (14-15 ounce) low-sodium diced tomatoes
1 can low-sodium beans (Kidney, Pinto, Black etc.)
½ to 1 teaspoon crushed red pepper flakes
2 cups cooked whole wheat macaroni or other pasta (follow package directions)