0
(0)
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 T Olive oil
1 t Salt
1/2 t Freshly ground pepper
2 Cloves garlic

INSTRUCTIONS

1998    
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,
Posted to MM-Recipes Digest  by Judith Barnett  <pooh4jvn@catlover.com>
on Aug 24, 1999

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 235
Calories From Fat: 98
Total Fat: 11.1g
Cholesterol: 25.6mg
Sodium: 983.5mg
Potassium: 938.8mg
Carbohydrates: 21.9g
Fiber: 9.1g
Sugar: 10.2g
Protein: 16.9g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?