Beany Rotini - 2 Guiding Stars
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Quick weeknight dinner, here we come! This recipe is inexpensive per serving even if you make it from items bought for the purpose, but better still, it’s a great template for using up pantry items and odds and ends from other dishes. Have half an onion left from another recipe? Toss it in. Overbought canned black beans? Use those in place of kidney beans. Half a box of some other pasta to use up? Don’t feel like you have to stick with rotini. Just pack it with veggies and keep an eye out for the Guiding Stars rating on things like pasta sauce and canned beans to make sure you’re keeping the sodium and sugar low.


  • 8 oz. rotini pasta
  • 3 cups low-sodium pasta sauce
  • 1½ cups frozen spinach
  • 1 green bell pepper, sliced
  • 1 cup cooked kidney beans


  1. Cook pasta according to package directions. Drain in colander.
  2. Place the pasta sauce, spinach, pepper, 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 (5 minutes).
  3. Toss the pasta with the sauce and serve.
Nutritional analysis per serving: Calories 385; Total Fat 4.5g (6% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 4mg (2% DV); Sodium 295mg (13% DV); Total Carbohydrate 71g (26% DV); Dietary Fiber 10.5g (36% DV); Total Sugars 14g; Includes 0g Added Sugars (0% DV); Protein 16g; Vitamin D 0% DV; Calcium 15% DV; Iron 30% DV; Potassium 25% DV; Vitamin K 210% DV; Molybdenum 110% DV; Niacin 100% DV.
Recipe by Guiding Stars at
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