Tuscan PastaThis easy-to-prepare, flavor intense, low-fat dish from Weight Watcher’s “Simply The Best” cookbook makes losing weight a delicious experience!

2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 (19 ounces) can red kidney beans, rinsed and drained
1 (14-1/2 ounces) can Italian-style stewed tomatoes
1/4 pound (4 ounces) Canadian-style bacon, cut into strips
1/4 cup dry red wine
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
4 cups hot cooked farfalle

1. In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.

2. Add the beans, tomatoes, bacon, wine, basil, oregano and pepper; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.

3. Place the pasta in a large serving bowl. Top with the sauce; toss to coat. Makes 4 servings.

Per Serving: 404 Calories, 6 g Total Fat, 1 g Saturated Fat, 14 mg Cholesterol, 1,020 mg Sodium, 65 g Total Carbohydrate, 10 g Dietary Fiber, 21 g Protein, 78 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks, 1 Fat.

Points Per Serving: 7.

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