Pasta can absolutely be part of a fat-fighting meal, especially when it’s made with whole wheat. Fiber, found in both whole grains (like whole-wheat pasta) and vegetables, helps fight hunger while providing antioxidants and minerals like potassium, which help with muscle contractions. Nutrition (per serving) Calories: 446; total fat: 6g; saturated fat: 1g; protein: 18g; carbohydrates: 78g; sugar: 3g; fiber: 20g; cholesterol: 0mg; sodium: 257mg Recipe and photo by Tracee Yablon Brenner, R.D.N., C.H.H.C. and Kathy Siegel, M.S., R.D.N., C.D.N. of Triad to Wellness.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 10 min.
Cook time 15 min.
Ingredients
2 Tbsp olive oil 12 oz whole-wheat penne pasta 1 small onion, diced 4-6 garlic cloves, minced 8 oz portabella mushrooms, roughly chopped 1 head of broccoli, chopped into florets 6 oz dry white wine 6 oz mushroom stock (mushroom bouillon cube or vegetable broth could also be used) ½ cup diced sundried tomatoes ½-1 tsp crushed red pepper flakes 2 (15-oz) cans of cannellini beans ¼ cup nutritional yeast, optional
How to make it
Bring a 6- to 8-quart pot of salted water to a boil. Add 1 teaspoon olive oil and pasta, stir, and cook until done. Drain, and set aside. In a large saucepan over medium-high heat, add 1 tablespoon plus 2 teaspoons of olive oil and diced onion, and sauté until translucent. Add minced garlic, mushroom, and broccoli. Cook until soft, stirring often, for 5-7 minutes. Add the white wine, mushroom broth, sundried tomatoes, and red pepper flakes to the saucepan. Bring to a boil. Let simmer until liquid is reduced by about half, stirring occasionally. If the mixture is thick add up to ¼ cup of water. Add cannellini beans and pasta to the liquid. Combine together. Add Parmesan cheese or nutritional yeast, if desired, and season with sea salt and pepper. Serve warm.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Pasta can absolutely be part of a fat-fighting meal, especially when it’s made with whole wheat. Fiber, found in both whole grains (like whole-wheat pasta) and vegetables, helps fight hunger while providing antioxidants and minerals like potassium, which help with muscle contractions.
Nutrition (per serving)
Calories: 446; total fat: 6g; saturated fat: 1g; protein: 18g; carbohydrates: 78g; sugar: 3g; fiber: 20g; cholesterol: 0mg; sodium: 257mg
Recipe and photo by Tracee Yablon Brenner, R.D.N., C.H.H.C. and Kathy Siegel, M.S., R.D.N., C.D.N. of Triad to Wellness.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 10 min.
Cook time 15 min.
Ingredients
2 Tbsp olive oil 12 oz whole-wheat penne pasta 1 small onion, diced 4-6 garlic cloves, minced 8 oz portabella mushrooms, roughly chopped 1 head of broccoli, chopped into florets 6 oz dry white wine 6 oz mushroom stock (mushroom bouillon cube or vegetable broth could also be used) ½ cup diced sundried tomatoes ½-1 tsp crushed red pepper flakes 2 (15-oz) cans of cannellini beans ¼ cup nutritional yeast, optional
How to make it
Bring a 6- to 8-quart pot of salted water to a boil. Add 1 teaspoon olive oil and pasta, stir, and cook until done. Drain, and set aside. In a large saucepan over medium-high heat, add 1 tablespoon plus 2 teaspoons of olive oil and diced onion, and sauté until translucent. Add minced garlic, mushroom, and broccoli. Cook until soft, stirring often, for 5-7 minutes. Add the white wine, mushroom broth, sundried tomatoes, and red pepper flakes to the saucepan. Bring to a boil. Let simmer until liquid is reduced by about half, stirring occasionally. If the mixture is thick add up to ¼ cup of water. Add cannellini beans and pasta to the liquid. Combine together. Add Parmesan cheese or nutritional yeast, if desired, and season with sea salt and pepper. Serve warm.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 6 servings
Prep time 10 min.
Cook time 15 min.
Ingredients
2 Tbsp olive oil 12 oz whole-wheat penne pasta 1 small onion, diced 4-6 garlic cloves, minced 8 oz portabella mushrooms, roughly chopped 1 head of broccoli, chopped into florets 6 oz dry white wine 6 oz mushroom stock (mushroom bouillon cube or vegetable broth could also be used) ½ cup diced sundried tomatoes ½-1 tsp crushed red pepper flakes 2 (15-oz) cans of cannellini beans ¼ cup nutritional yeast, optional
How to make it
Bring a 6- to 8-quart pot of salted water to a boil. Add 1 teaspoon olive oil and pasta, stir, and cook until done. Drain, and set aside. In a large saucepan over medium-high heat, add 1 tablespoon plus 2 teaspoons of olive oil and diced onion, and sauté until translucent. Add minced garlic, mushroom, and broccoli. Cook until soft, stirring often, for 5-7 minutes. Add the white wine, mushroom broth, sundried tomatoes, and red pepper flakes to the saucepan. Bring to a boil. Let simmer until liquid is reduced by about half, stirring occasionally. If the mixture is thick add up to ¼ cup of water. Add cannellini beans and pasta to the liquid. Combine together. Add Parmesan cheese or nutritional yeast, if desired, and season with sea salt and pepper. Serve warm.
Makes 6 servings
Prep time 10 min.
Cook time 15 min.
Prep time 10 min.
Cook time 15 min.
Prep time
10 min.
Cook time
15 min.
Ingredients
- 2 Tbsp olive oil
- 12 oz whole-wheat penne pasta
- 1 small onion, diced
- 4-6 garlic cloves, minced
- 8 oz portabella mushrooms, roughly chopped
- 1 head of broccoli, chopped into florets
- 6 oz dry white wine
- 6 oz mushroom stock (mushroom bouillon cube or vegetable broth could also be used)
- ½ cup diced sundried tomatoes
- ½-1 tsp crushed red pepper flakes
- 2 (15-oz) cans of cannellini beans
- ¼ cup nutritional yeast, optional
How to make it
Bring a 6- to 8-quart pot of salted water to a boil. Add 1 teaspoon olive oil and pasta, stir, and cook until done. Drain, and set aside. In a large saucepan over medium-high heat, add 1 tablespoon plus 2 teaspoons of olive oil and diced onion, and sauté until translucent. Add minced garlic, mushroom, and broccoli. Cook until soft, stirring often, for 5-7 minutes. Add the white wine, mushroom broth, sundried tomatoes, and red pepper flakes to the saucepan. Bring to a boil. Let simmer until liquid is reduced by about half, stirring occasionally. If the mixture is thick add up to ¼ cup of water. Add cannellini beans and pasta to the liquid. Combine together. Add Parmesan cheese or nutritional yeast, if desired, and season with sea salt and pepper. Serve warm.
Bring a 6- to 8-quart pot of salted water to a boil. Add 1 teaspoon olive oil and pasta, stir, and cook until done. Drain, and set aside.
In a large saucepan over medium-high heat, add 1 tablespoon plus 2 teaspoons of olive oil and diced onion, and sauté until translucent. Add minced garlic, mushroom, and broccoli. Cook until soft, stirring often, for 5-7 minutes. Add the white wine, mushroom broth, sundried tomatoes, and red pepper flakes to the saucepan. Bring to a boil.
Let simmer until liquid is reduced by about half, stirring occasionally. If the mixture is thick add up to ¼ cup of water.
Add cannellini beans and pasta to the liquid. Combine together. Add Parmesan cheese or nutritional yeast, if desired, and season with sea salt and pepper. Serve warm.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
