|Prep Time||20 min|
|Cook Time||10 min|
|Serving Size 1 serving|
|Calories from Fat||35|
|Total Fat||4 g|
|Saturated Fat||0.5 g|
|Trans Fat||0 g|
|Total Carbs||84 g|
|Dietary Fiber||12 g|
|Vitamin A||50 %|
|Vitamin C||45 %|
Cook the entire box of pasta when preparing this recipe, then save half of it for another meal the next day!
- 1 jar (1 lb. 8 oz.) Ragu® Sauce
- 1 can (19 oz.) white kidney beans, rinsed and drained
- 1 box (10 oz.) frozen chopped spinach, thawed
- 8 ounces ditalini pasta, cooked and drained (reserve 2 cups pasta water)
- Combine Sauce, beans, spinach, pasta and reserved pasta water in large saucepan; heat through.
- Season, if desired, with salt, ground black pepper and grated Parmesan cheese.
- Photo copyright 2006 Publications International, Ltd. Used with permission.
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