Tuscan Pasta

Serves: 4
WW Points: 8

2 teaspoons olive oil
1 onion -- chopped
2 garlic cloves -- minced
1 can red kidney beans - (19 oz) -- rinsed and drained
1 can Italian-style stewed tomatoes - -- (14 1/2 oz)
1/4 pound Canadian-style bacon -- cut into strips
1/4 cup dry red wine
1 teaspoon dried basil
1/2 teaspoon freshly-ground black pepper
4 cups hot cooked farfalle

In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the beans, tomatoes, bacon, wine, basil, oregano and pepper; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.

Place the pasta in a large serving bowl. Top with the sauce; toss to coat.

Nutritional Analysis:
404 Calories, 6 g Total Fat, 1 g Saturated Fat, 14 mg Cholesterol, 1,020 mg Sodium, 65 g Total Carbohydrate, 10 g Dietary Fiber, 21 g Protein, 78 mg Calcium.

From: http://livinglowfat.com/
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/

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