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Pasta With Beans And Mixed Vegetables

    This pasta and beans recipe is an easy to make meal that is both favorable and filling. The beans and pasta give you a winning combination of both protein and carbohydrates.

    Pasta With Beans And Mixed Vegetables

    As my little guy nears his first birthday, it is becoming very clear that he is no longer interested in being spoon-fed. Instead of mashing up bananas and sweet potatoes, he is much happier picking up little chunks that he can feed himself.

    Asher Pasta

    Today’s recipe is the latest answer to my on-going question to create nutritious, well rounded meals that he can feed himself. It meets all of the following criteria:

    • Make Ahead: Cook once, eat all week long.
    • Adult Friendly: If I don’t want to eat it, I don’t expect my baby to eat it either.
    • Protein + Fiber + Whole Grains + Healthy Fats: Beans, whole wheat pasta, veggies and olive oil make this dish a one-stop-shop for well-rounded nutrition.
    • Delicious: (See Adult Friendly)

    Your family is waiting.

    Parmesan Pasta with Cannellini Beans

    Pasta With Beans And Mixed Vegetables

    5 stars
    This pasta and beans recipe is an easy to make meal that is both favorable and filling. The beans and pasta give you a winning combination of both protein and carbohydrates. 
    COOK: 15 mins
    TOTAL: 15 mins
    Servings: 6

    Ingredients
     

    • 1 c whole wheat pasta (such as elbows)
    • 1 c frozen mixed veggies
    • 15 oz can cannelini beans (drained and rinsed)
    • 2 tbs extra virgin olive oil
    • 1 clove garlic
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • ¼ c parmesan cheese
    • Salt and pepper to taste

    Instructions
     

    • Bring a pot of salty water to a boil and add whole wheat pasta of choice. About a minute prior to the end of cooking time, add in the frozen veggies.
    • Rinse and drain the beans in a mesh strainer over the sink.
    • When pasta has finished cooking, drain in the same mesh strainer on top of the beans.
    • Add all items back to the pot (pasta, veggies and beans.)
    • Drizzle olive oil over the pasta mixture then grate a clove of garlic on top (using a microplane.)
    • Add dried oregano and basil (using palm of hand to crush herbs and release oils.)
    • Stir in cheese and check for seasoning.
    • Add salt and pepper if needed.

    Nutrition

    Calories: 196kcalCarbohydrates: 29.1gProtein: 8.4gFat: 6.5gSaturated Fat: 1.5gCholesterol: 0mgSodium: 249mgFiber: 6.7g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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