Bowties with Roasted Green Beans and Cheese
From Gem's Vegetarian Cooking
Adapted from Andrea Chesman's recipe "Bowties with Roasted Green Beans and Cheese" from The Roasted Vegetable.
- 1 lb green beans (I used fresh but frozen would probably work)
- 2 garlic cloves, diced
- 1/2 small onion, diced
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
- 8 oz bowtie pasta
- 1/2 cup low-fat ricotta cheese
- 2 tbs Parmesan cheese
- salt and pepper to taste
Preheat oven to 450 degrees and spray a baking sheet with Pam.
Cut green beans into 1 inch pieces. Toss green beans with garlic, onion, olive oil and salt. Spread on baking sheet and roast for around 15 minutes until the beans are well done.
Boil pasta in heavily salted water until al dente.
Mix together ricotta and Parmesan. Add green bean mixture and pasta and toss until everything is thoroughly coated.
Nutritional Information
Servings Per Recipe: 4
18% of calories from protein
66% of calories from carbs
16% of calories from fat
| Calories | 319.59 |
| Total Fat | 5.66 g |
| Saturated Fat | 2.26 g |
| Polyunsaturated Fat | 0.28 g |
| Monounsaturated Fat | 1.90 g |
| Cholesterol | 12.28 |
| Sodium | 238.88 mg |
| Potassium | 297.99 mg |
| Total Carbohydrate | 52.69 g |
| Dietary Fiber | 6.03 g |
| Sugars | 4.13 g |
| Protein | 14.03 g |
| Vitamin A | 18 % |
| Vitamin C | 33 % |
| Calcium | 16 % |
| Iron | 18 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Vitamin K | 21 % |
| Thiamin | 7 % |
| Riboflavin | 27 % |
| Niacin | 25 % |
| Vitamin B6 | 6 % |
| Folate | 37 % |
| Vitamin B12 | 3 % |
| Biotin | 0 % |
| Pantothenic Acid | 2 % |
| Phosphorus | 13 % |
| Iodine | 0 % |
| Magnesium | 9 % |
| Zinc | 6 % |
| Selenium | 9 % |
| Copper | 5 % |
| Manganese | 14 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
