Recipe by

Visit website

This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon


Servings

6 servings.

Total time

25 minutes


Ingredients

  • 9 ounces uncooked whole wheat fettuccine
  • 1 tablespoon olive oil
  • ¼ cups sliced baby portobello mushrooms
  • 1 garlic clove (minced)
  • 1 can (15 ounces) black beans (rinsed and drained)
  • 1 can (14-1/2 ounces) diced tomatoes (undrained)
  • 1 teaspoon dried rosemary (crushed)
  • ½ teaspoon dried oregano
  • 2 cups fresh baby spinach


Method

  1. Cook fettuccine 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, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.
Diets
Contains allergens

Stop Wasting Time Searching for Recipes

Let them come to YOU with HeyFood

  Over 5,000 recipes like this one, matched to your tastes

  Eliminate the age-old problem "what's for dinner?"

  Support for most major diets and allergies

No, thanks