Beany Rotini
	This rotini dish is easy to make and fun to eat. Serve it warm or 
	chilled as a salad.
	8 ounces rotini pasta
	3 cups lowfat pasta sauce
	1-1/2 cups frozen spinach leaves
	1 green bell pepper, sliced
	1 cup cooked kidney beans, drained and rinsed
	Cook pasta according to package directions. Drain in colander.
	Meanwhile, prepare the sauce by placing the pasta sauce, spinach, 
	peppers and kidney beans in a large sauce pan. Bring to a boil over 
	medium-high heat and reduce to a simmer. Cook until the peppers are 
	tender, about 5 minutes. Mix the pasta with the sauce and serve.
	Serves 4. Each 1-1/2 cup serving: 348 calories, 1.5 g fat, 0 g saturated 
	fat, 0 mg cholesterol, 455 mg sodium, 69 g carbohydrate, 9 g fiber, 15 g 
	sugars, 16 g protein.
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