Fettuccine with Black Bean Sauce

Total Time:Prep/Total Time: 30 min.

Recipe by Marianne Neuman, East Troy, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 17, 2023

When my husband needed to go on a heart-smart diet, I had to come up with new ways to get more vegetables into our daily meals. This meatless spaghetti sauce is a winner; it's especially delicious with spinach fettuccine. —Marianne Neuman, East Troy, Wisconsin

Health tip
  • As long as you’re eating a healthy dinner, switch up your noodle game, too. Try this dish with whole wheat, buckwheat, quinoa, chickpea or multigrain pasta.
    • Editor's Note: This recipe was tested with Ragu Super Vegetable Primavera pasta sauce.
    TEST KITCHEN APPROVED

    Fettuccine with Black Bean Sauce

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    Yield:5 servings
    Prep:15 min
    Cook:15 min
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    Ingredients

    • 6 ounces uncooked fettuccine
    • 1 small green pepper, chopped
    • 1 small onion, chopped
    • 1 tablespoon olive oil
    • 2 cups garden-style pasta sauce
    • 1 can (15 ounces) black beans, rinsed and drained
    • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon fennel seed
    • 1/4 teaspoon garlic salt
    • 1 cup shredded part-skim mozzarella cheese
    • Additional chopped fresh basil, optional
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    Directions

    1. 1
      Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute green pepper and onion in oil until tender. Stir in the pasta sauce, black beans and seasonings.
    2. 2
      Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain fettuccine. Top with pasta sauce. Sprinkle with cheese and, if desired, fresh basil on top.

    Nutrition Facts

    3/4 cup sauce with 3/4 cup pasta: 350 calories, 10g fat (3g saturated fat), 17mg cholesterol, 761mg sodium, 51g carbohydrate (12g sugars, 8g fiber), 16g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1 fat.
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