M's Easy Pasta with Black Beans & Tomatoes
Lunch, Main Dish • Dairy Free, Easy, Pantry Meals, Pasta
Serving size: 6 to 8
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Ingredients
- 9 ounces uncooked elbow macaroni
- 1 tablespoon olive oil For Fat Free See Notes
- 1-3/4 cups chopped mushrooms any one that you like
- 1 garlic clove, minced (if you like garlic add a second clove)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) petite diced tomatoes, undrained
- 2 tablespoons dry white wine (optional)
- 1 teaspoon fresh rosemary, minced or 1/4 teaspoon ground
- 1/2 teaspoon dried oregano
- 2 cups fresh baby spinach
- FOR ONE
- 1/4 cup elbow macaroni
- 3/4 teaspoon olive oil
- 1/8 to 1/4 cup chopped mushrooms
- dash of garlic powder
- 1/4 cup black beans drained
- 1/8 cup diced tomatoes drained
- 1 1/2 teaspoons white wine Optional
- pinch of ground or fresh minced rosemary
- 1/4 cup fresh spinach chopped
Directions
- Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
- Stir in black beans, tomatoes, wine, rosemary and oregano; heat through, simmering for about 5 minutes. Stir in spinach cook until wilted. Drain pasta; add to bean mixture and toss to combine.
Notes
- For Fat Free use broth or water to steam the vegetables in place of the oil.
