Fire-Roasted Tomato Pasta
Skillet Citrus Asparagus
Ingredients
- 6 cloves garlic, minced
- 2 Tbsp canola oil
- 3 (14.5-oz) cans fire-roasted diced tomatoes
- 1 Tbsp Italian seasoning
- 1 (15-oz) can no-salt-added navy beans, drained and rinsed
- 9 oz whole wheat penne pasta
- ¾ cup crumbled reduced-fat feta cheese
- 12 pitted kalamata olives, chopped
Instructions
- Sauté garlic in hot oil in a large skillet over medium heat 1 minute. Add tomatoes and seasoning.
- Bring to a boil; reduce heat, and simmer 15 minutes.
- Add beans; cook 1 minute or until heated.
- Meanwhile, cook pasta according to package directions; drain.
- Serve sauce over pasta; top with cheese and olives.
Side Dish Ingredients
- 1½ lb asparagus spears, ends trimmed
- ¼ cup balsamic vinegar
- 3 Tbsp fresh lemon juice
- 2 Tbsp canola oil
Side Dish Instructions
- Place all ingredients in a zip-top plastic freezer bag. Seal and chill 30 minutes.
- Remove asparagus from marinade; discard marinade.
- Heat a large skillet over medium-high heat. Cook asparagus 10 minutes or until just tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
340
|
40
|
380
|
| Fat (g) | 10 | 3 | 13 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 12 | 2 | 14 |
| Carb (g) | 49 | 3 | 52 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 790 | 0 | 790 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
