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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1/2 cup carrots (coarsely chopped)
- 1/2 cup celery (sliced)
- 1 jar ragu robusto! sauteed onion & garlic pasta sauce (1 lb. 10 oz.)
- 1/4 tsp. red pepper flakes (crushed)
- 1 can cannellini (19 oz., or red kidney beans, rinsed and drained)
- 2 cups elbow macaroni (uncooked)
- 2 Tbsp. fresh parsley (chopped, optional)
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Directions
- In 12-inch skillet, heat olive oil over medium heat and cook carrot and celery, stirring occasionally, 3 minutes or until tender. Stir in Pasta Sauce and red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes. Add beans; heat through.
- Meanwhile, cook macaroni according to package directions; drain. Spoon pasta sauce over hot macaroni. Garnish, if desired, with parsley.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium40mg2% |
| Potassium550mg16% |
| Protein15g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A50% |
| Vitamin C35% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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