| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish |
5 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Pasta |
| 2 |
tb |
Olive oil |
| 3 |
|
Garlic cloves — slivered |
| 3 |
|
Tomatoes, plum — chopped |
| 2 |
c |
Tomato sauce — low sodium water |
| 3 |
|
Parsley sprigs — chopped |
| 2 |
ts |
Oregano |
| 2 |
ts |
Basil |
| 2 |
c |
Broccoli florets |
| 2 |
c |
Navy beans — cooked |
| 1/4 |
c |
Olives, black — slivered |
|
|
Salt and pepper to taste |
|
|
Chopped parsley for garnish |
INSTRUCTIONS
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 :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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