Quick, Yummy, Fiber and Protein Packed Pasta

Photo Courtesy of Chelsey Kaplan

Try this Fast, Convenient, and Budget Friendly Pasta Dish that I made for dinner tonight. It will keep you satisfied not only with its filling Fiber and Protein but also through its use of staple food items.

Ingredients:

• 2 Cups of Whole Wheat Pasta (I used a mix of Fusilloni and Penne)
• 1/4 Cup Jarred Roasted Red Pepper, chopped
  
• 1/2 of a 15 oz. Can of Kidney Beans
  
• 1 15 oz. Can of Crushed Tomatoes (preferably low sodium)
• 6 oz. of Extra-Firm Tofu (3 oz is about the size of a deck of cards), cut into cubes
  
• 1 tablespoon of Lemon Juice
• 1/2 teaspoon of dried Basil
• 1/2 teaspoon of dried Oregano
• dash of salt
• dash of pepper
• 1 1/2 tablespoons of Olive Oil
• Fresh cilantro (optional)

Directions:

1. Drain and rinse beans in a colander in the sink.
2. Cook pasta until “al dente” (a slight resistance when chewed)
3. Drain the pasta in the colander containing the beans, so the hot pasta warms the beans. Return beans and pasta to pasta pot.
4. On medium heat, add the rest of the ingredients to the pasta pot. Cook a few minutes, stirring occasionally until dish is warm

Makes 2-3 Servings

Keep it Healthy,

Ms. College Foodie