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Ingredientes
- 2 c. raw, med-size shaped past
- 2 c. cooked/canned red beans or possibly
- 2 c. kidney beans
- 1 c. diced zucchini
- 1 sm green pepper, fine chop
- 1 med ripe tomato, minced
- 1/3 c. minced green olives
- 1/4 c. grated parmesan cheese
- 1 c. plain yogurt
- 1/2 tsp chili pwdr r more to taste
- 1/2 tsp grnd coriander
- 1/2 tsp paprika
- 1/4 tsp dry sage
Direcciones
- Cook the pasta al dente and rinse with cold water. Drain the pasta well and put it in a mixing bowl. Add in the remaining ingredients and mix thoroughly.
- Serve at room temperature or possibly chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 6 servings | |
| Calories 340 | |
| Calories from Fat 43 | 13% |
| Total Fat 4.85g | 6% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 470mg | 20% |
| Potassium 1260mg | 36% |
| Total Carbs 53.71g | 14% |
| Dietary Fiber 20.9g | 70% |
| Sugars 6.03g | 4% |
| Protein 22.58g | 36% |
