| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Dutch | Pasta, Vegetables | 7 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh green beans |
| 12 | c | Water |
| 3 | c | Cubed small round red potates |
| 1 | lb | Penne; (short tublar pasta) uncooked |
| 2 | c | Packed fresh basil leaves |
| 1/4 | c | Canned low-sodium chicken broth |
| 1/4 | c | Low-fat milk |
| 1/4 | c | Grated Romano cheese |
| 1 1/2 | tb | Olive oil |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 2 | Cloves garlic |
INSTRUCTIONS
Wash beans;trim ends, remove strings. Cut beans inti 1-inch pieces. Set aside Bring water to a boil in a Dutch oven, Add potatoes and cook uncovered, 2 minutes. Stir in pasta; bring to a boil and cook, uncovered, 5 minutes. Add beans, and cook 5 minutes or until potato and pasta are tender. Drain and set aside. Position knife blad in food processor bowl. Add basil and remaining 7 ingredients; process 30 seconds or until smooth, stopping once to scrape down the sides. Place pasta mixture in large bowl; add basil mixture, and toss well. Yield: 7 (1 1/2-cup) servings. Recipe by: Healthy Heart One-Dish Meals Posted to Recipelu Digest1813 by Alice <afpoe@swbell.net> on Jul 1, 1998 Posted to MM-Recipes Digest by Judith Barnett <pooh4jvn@catlover.com> on Aug 24, 1999
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