Live-well: Pasta E Fragioli Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1: Onion, chopped
2: Garlic cloves, minced
28 ounce: Canned tomatoes,
38 ounce: Canned white kidney beans,
2 cup: Vegetable stock,
1/4 cup: Sun-dried tomatoes, slivered
1/2 tsp: Dried basil,
1/2 tsp: Dried oregano,
1/4 tsp: Pepper,
1/2 cup: Elbow macaroni,
1/4 cup: Parmesan, freshly grated
Directions:
In large heavy saucepan, heat oil over medium heat. Add onion and
garlic; cook, stirring for 3 minutes.
Add tomatoes to saucepan, breaking up with spoon. Drain and rinse
beans; add to saucepan along with stock, sun-dried tomatoes, basil,
oregano and pepper. Bring to boil; reduce heat, cover and simmer for
20 minutes.
Stir in pasts; return to boil. Reduce heat; cover and simmer for 10
minutes or until pasta is tender. Sprinkle with Parmesan.
Per Serving: about 250 calories, 15 g protein, 5 g fat, 39 g
carbohydrate
Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
garlic; cook, stirring for 3 minutes.
Add tomatoes to saucepan, breaking up with spoon. Drain and rinse
beans; add to saucepan along with stock, sun-dried tomatoes, basil,
oregano and pepper. Bring to boil; reduce heat, cover and simmer for
20 minutes.
Stir in pasts; return to boil. Reduce heat; cover and simmer for 10
minutes or until pasta is tender. Sprinkle with Parmesan.
Per Serving: about 250 calories, 15 g protein, 5 g fat, 39 g
carbohydrate
Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp