Pasta & Navy Beans In Tomato Sauce Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Pasta,
2 tbsp: Olive oil,
3: Garlic cloves, slivered
3: Tomatoes, plum, chopped
2 cup: Tomato sauce, low sodium
1/4 cup: -- water,
3: Parsley sprigs, chopped
2 tsp: Oregano,
2 tsp: Basil,
2 cup: Broccoli florets,
2 cup: Navy beans, cooked
1/4 cup: Olives, black, slivered
Salt and pepper to taste,
Chopped parsley for garnish,
Directions:
Cook pasta acording to package directions. Drain well. You should have
about six cups of cooked pasta.
In a large pot, heat oil and saute garlic until lightly browned. Stir
in tomatoes. Add tomato sauce, water, parsley, oregano and basil.
Cook, uncovered, over medium heat, mashing tomatoes with a spoon.
When sauce thickens (about 8 minutes), add broccoli. Simmer, covered,
until broccoli is tender but still crunchy, about 5 more minutes.
Add beans and olives, and mix well.Simmer, covered, until heated
through.Stir in pasta.Add salt and pepper,sprinkle withparsley and
serve. Serves 5.
Per serving: 488 cal; 21 g prot; 9 g fat; 85 g carb; 0 chol; 306 mg
sod Source: Vegetarian Times, January, 1992/MM by DEEANNE
Recipe By :
Source from luhu.jp
about six cups of cooked pasta.
In a large pot, heat oil and saute garlic until lightly browned. Stir
in tomatoes. Add tomato sauce, water, parsley, oregano and basil.
Cook, uncovered, over medium heat, mashing tomatoes with a spoon.
When sauce thickens (about 8 minutes), add broccoli. Simmer, covered,
until broccoli is tender but still crunchy, about 5 more minutes.
Add beans and olives, and mix well.Simmer, covered, until heated
through.Stir in pasta.Add salt and pepper,sprinkle withparsley and
serve. Serves 5.
Per serving: 488 cal; 21 g prot; 9 g fat; 85 g carb; 0 chol; 306 mg
sod Source: Vegetarian Times, January, 1992/MM by DEEANNE
Recipe By :
Source from luhu.jp
Tags
Other sauce