Cook some buckwheat spaghetti, and save the water. Heat some water with
about 1/2 t. of red wine vinegar, and saute some broccoli and onions (cut
up, of course). When near-tender, add some cooked navy beans (I happened
to have a can of Eden brand) and the drained spaghetti. If there isn't
enough liquid, use a little of the spaghetti water. Also include a little
rosemary (1/2 t. approx.) Cook a little longer. Serve with some raw diced
tomato on top.
Source: from a few recipes put together.
Posted by Lois Patterson <lpat@unixg.ubc.ca> to the Fatfree Digest [Volume
15 Issue 23] Feb. 23, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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