| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Digest, Feb95, Fatfree | 1 | Servings | |
INGREDIENTS
| x | Buckwheat spaghetti, cooked | |
| 1/2 | ts | Red wine vinegar |
| x | Brocolli | |
| x | Onions | |
| x | Navy beans (canned) | |
| 1/2 | ts | Rosemary |
| x | Raw diced tomato |
INSTRUCTIONS
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 <[email protected]> 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, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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