Pasta W/red Peppers, Greens, Beans, Garlic & Lemon Zest Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: White beans,
-- washed well and cut,
-- soaked in water overnight,
-- into 1/2-inch strips,
1: Bay leaf,
1 tbsp: Grated lemon zest,
4: Garlic cloves, peeled
1/2 tsp: Salt,
1/3 cup: Vegetable stock,
Freshly ground pepper,
2: Red bell peppers,
2 tbsp: Lemon juice,
-- cut into 1/2-inch strips,
1/4 lbs: Penne pasta, uncooked
4 cup: Swiss chard or escarole,
1/4 lbs: Farfalle pasta, uncooked
Directions:
Rinse the beans, put them in a saucepan, and cover with 2 cups cold
water. Add the bay leaf and 2 cloves of garlic and bring to a boil
over high heat. Reduce the heat and simmer until tender, 45 to 60
minutes. Remove the pot from the heat.
Bring the vegetable stock to a simmer in a saute pan over moderate
heat. Add the pepper strips and simmer for 5 to 8 minutes, then add
the greens, 2 cloves of garlic that have been minced, and lemon zest
and stir well, until the greens are wilted, 3 to 4 minutes. Drain
the beans (most of the liquid will have been absorbed) from the
cooking liquid with a slotted spoon and add them to the peppers and
greens. Warm through. Season to taste with the salt, pepper, and
lemon juice.
Meantime, cook the pasta according to the package directions. Drain
and toss with the beans and vegetables.
Per Serving
===========
Calories: 319
Protein: 14 grams
Carbs: 63 grams
Sodium: 356 mg
Fat 2 grams (6% of calories)
Source: Joyce Goldstein of Square One restaurant in San Francisco
Published in: Eat More, Weigh Less - by Dean Ornish, M.D.
Typed for you by Karen Mintzias
Source from luhu.jp
water. Add the bay leaf and 2 cloves of garlic and bring to a boil
over high heat. Reduce the heat and simmer until tender, 45 to 60
minutes. Remove the pot from the heat.
Bring the vegetable stock to a simmer in a saute pan over moderate
heat. Add the pepper strips and simmer for 5 to 8 minutes, then add
the greens, 2 cloves of garlic that have been minced, and lemon zest
and stir well, until the greens are wilted, 3 to 4 minutes. Drain
the beans (most of the liquid will have been absorbed) from the
cooking liquid with a slotted spoon and add them to the peppers and
greens. Warm through. Season to taste with the salt, pepper, and
lemon juice.
Meantime, cook the pasta according to the package directions. Drain
and toss with the beans and vegetables.
Per Serving
===========
Calories: 319
Protein: 14 grams
Carbs: 63 grams
Sodium: 356 mg
Fat 2 grams (6% of calories)
Source: Joyce Goldstein of Square One restaurant in San Francisco
Published in: Eat More, Weigh Less - by Dean Ornish, M.D.
Typed for you by Karen Mintzias
Source from luhu.jp