This rotini dish is easy to make and fun to eat. Serve it warm or
chilled as a salad.
8 ounces rotini pasta
3 cups lowfat pasta sauce
1-1/2 cups frozen spinach leaves
1 green bell pepper, sliced
1 cup cooked kidney beans, drained and rinsed
Cook pasta according to package directions. Drain in colander.
Meanwhile, prepare the sauce by placing the pasta sauce, spinach,
peppers and kidney beans in a large sauce pan. Bring to a boil over
medium-high heat and reduce to a simmer. Cook until the peppers are
tender, about 5 minutes. Mix the pasta with the sauce and serve.
Serves 4. Each 1-1/2 cup serving: 348 calories, 1.5 g fat, 0 g saturated
fat, 0 mg cholesterol, 455 mg sodium, 69 g carbohydrate, 9 g fiber, 15 g
sugars, 16 g protein.
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