Bean Bolognese Eating Well Food

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BEAN BOLOGNESE



Bean Bolognese image

Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.

Provided by EatingWell Test Kitchen

Categories     Health Bean Recipes

Time 40m

Number Of Ingredients 13

1 14-ounce can salad beans, (see Shopping Tip) or other beans, rinsed, divided
2 tablespoons extra-virgin olive oil
1 small onion, chopped
½ cup chopped carrot
¼ cup chopped celery
½ teaspoon salt
4 cloves garlic, chopped
1 bay leaf
½ cup white wine
1 14-ounce can diced tomatoes
¼ cup chopped fresh parsley, divided
8 ounces whole-wheat fettuccine
½ cup freshly grated Parmesan cheese

Steps:

  • Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
  • Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
  • Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
  • Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.

Nutrition Facts : Calories 441.5 calories, Carbohydrate 68.3 g, Cholesterol 8.6 mg, Fat 11.1 g, Fiber 13.2 g, Protein 17.9 g, SaturatedFat 2.7 g, Sodium 766.5 mg, Sugar 8.7 g

PAD THAI (EATING WELL)



Pad Thai (Eating Well) image

Make and share this Pad Thai (Eating Well) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 55m

Yield 3 serving(s)

Number Of Ingredients 12

4 ounces wide rice noodles, preferably brown-rice noodles
2 teaspoons peanut oil
3 garlic cloves, minced
1 large egg, lightly beaten
8 ounces small shrimp, peeled deveined
2 cups mung bean sprouts
1/2 cup sliced scallion top
3 tablespoons rice vinegar
2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chili-garlic sauce
2 tablespoons chopped dry roasted peanuts

Steps:

  • Place rice noodles in a large bowl and cover with warm water; soak until limp, about 20 minutes.
  • Heat oil over high heat in a wok until very hot.
  • Add garlic and stir-fry until golden, about 10 seconds.
  • Add egg and cook, stirring, until scrambled, about 30 seconds.
  • Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
  • Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute.
  • Add bean sprouts, scallions greens, vinegar, fish sauce, sugar, and chile-garlic sauce; toss until the shrimp are fully cooked and the noodles are heated through, 1-2 minutes.
  • Sprinkle with peanuts and serve immediately.
  • 354 calories, 9 g fat, 50 g carb, 3 g fiber.

Nutrition Facts : Calories 530.8, Fat 24.5, SaturatedFat 3.8, Cholesterol 158, Sodium 1781, Carbohydrate 55.6, Fiber 5.4, Sugar 13.7, Protein 25.9

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