Pesto Beans and Pasta

You won't miss the meat when you have a thick, rich, and varied mixture of beans, tomatoes, and sweet peppers topping the pasta.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 7 hrs to 9 hrs (low) or 3-1/2 to 4-1/2 hrs. (high) Slow Cooker: 3-1/2 or 4 qt.

Pesto Beans and Pasta

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Directions

  1. Combine beans, undrained tomatoes, the sweet peppers, onion, Italian seasoning, black pepper, and garlic in a 3-1/2- or 4-quart slow cooker. Pour vegetable broth and wine over all.
  2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Transfer bean mixture to a very large serving bowl using a slotted spoon, reserving cooking liquid. Stir pesto into bean mixture.
  3. Meanwhile, cook pasta according to package directions; drain. Add pasta to bean mixture; gently toss to combine, adding enough of the liquid to make mixture of desired consistency. Sprinkle each serving with Parmesan cheese.
  4. To serve, spoon pasta mixture into individual pasta bowls; sprinkle with cheese. Makes 6 to 8 servings.
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Nutrition Facts (Pesto Beans and Pasta)

  • Per serving:
  • 580 kcal ,
  • 20 g fat
  • (2 g sat. fat ,
  • 1 g monounsaturated fat ),
  • 10 mg chol. ,
  • 843 mg sodium ,
  • 80 g carb. ,
  • 11 g fiber ,
  • 7 g sugar ,
  • 25 g pro.
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