Here's a hearty dish that will warm your soul on a chilly evening. Nutty-tasting whole-wheat spaghetti is a perfect complement to the rich-tasting cabbage and bean sauce. For a dairy-free version, re-place the cheese with diced smoked tofu.
- 15- to 19-oz. can pinto beans, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked pinto beans
- 1 Tbs. olive oil
- 1 medium onion, slivered
- 4 medium cloves garlic, minced
- 2 medium carrots, diced
- 1/2 medium head Savoy cabbage, shredded (4 cups)
- 1 Tbs. chopped fresh thyme or 1 tsp. dried
- 3/4 tsp. salt
- 2 1/2 cups low-sodium vegetable broth
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tsp. balsamic vinegar
- 1/2 tsp. freshly ground pepper
- 12 oz. dried whole-wheat spaghetti
- 1 cup shredded Fontina cheese (3 oz.)
Bring large pot of lightly salted water to a boil.
Meanwhile, measure out 1/4 cup beans and mash with a fork in small bowl; set mashed and whole beans aside.
In large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic, carrots, cabbage, thyme and salt and cook, stirring, until cabbage has wilted, 3 to 4 minutes.
Stir in broth and reserved mashed and whole beans; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cabbage is tender, 15 to 20 minutes. Stir in parsley, vinegar and pepper.
Shortly before sauce is ready, add spaghetti to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add cabbage mixture and cheese and toss to coat. Serve immediately.
- Calories: 434
- Carbohydrate Content: 52 g
- Cholesterol Content: 31 mg
- Fat Content: 13 g
- Fiber Content: 13 g
- Protein Content: 21 g
- Saturated Fat Content: 6 g
- Sodium Content: 772 mg