| Yields: | Nutrition: | Prep Time: | Total Time: |
|---|---|---|---|
| 13 servings | 180 calories | 30 min | 30 min |
Helps with these side effects: Constipation, taste alterations
A make-ahead dish that includes lots of fiber-rich ingredients, like whole wheat pasta, beans, broccoli and other vegetables.
If the broccoli upsets your stomach, you can leave it out and use more of the other vegetables. If you like broccoli, feel free to add another cup.
This recipe could help with the following symptoms or side effects: constipation and taste alterations.
Before making any drastic changes to your diet be sure to consult with your doctor or nutritionist. While these recipes may relieve common symptoms, your doctor may have you on a specific diet due to your treatment plan. If you have questions regarding your diet please consult with your doctor. The information presented here is not intended to substitute the advice of your doctor or care team.
Ingredients
- 12 ounces whole wheat elbow, fusilli, or other shaped pasta
- 2 to 3 cups small broccoli florets
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 4 scallions, white and green parts, thinly sliced
- 2 carrots, sliced in half lengthwise and sliced
- 1 zucchini, cut into rounds and sliced into strips
- 1 red or green bell pepper, seeded and chopped
- 1 to 1 1/2 cups regular or reduced-fat Italian salad dressing
- Salt and freshly ground black pepper
Directions
Prepare the pasta according to package directions. During the last 3 minutes of cooking, add the broccoli to the pot. After draining, rinse with cold water.
Meanwhile, in a large bowl, combine the beans, scallions, carrots, zucchini, and bell pepper. Add the drained pasta mixture and 1 cup of the salad dressing, and stir gently to incorporate. Add more dressing if needed. Season with salt and pepper.
