Black Bean Pasta

  • Yield: 6 servings


1large onion, sliced
1small red bell pepper, cut into strips
8ounces fresh mushrooms, sliced
2tablespoons olive oil
1-- (15-ounce) can black beans, drained, rinsed
1-- (16-ounce) can whole tomatoes, chopped
1-- (15 1/2-ounce) can kidney beans
1 1/2ounces capers, drained
1/4cup sliced black olives
1/4teaspoon rosemary
1/4teaspoon basil
1/4teaspoon basil
1/4teaspoon pepper
12ounces angel hair pasta, cooked, drained


  1. Saute the onion, red pepper, yellow pepper and mushrooms in the olive oil in a skillet over medium-high heat until tender.  Stir in the black beans, undrained tomatoes, undrained kidney beans, capers, black olives, rosemary, basil and pepper.  Bring to a boil; reduce heat.  Simmer for 30 minutes, stirring occasionally.  Spoon over the angel hair pasta on a serving platter.  Garnish with freshly grated fat-free Parmesan cheese and basil leaves.


Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).

Nutritional Info *per serving

  • Calories 393
  • Fat 7.5g
  • Cholesterol 0mg
  • Sodium 378mg
  • Fiber 3.5g
  • Protein 17g