| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | lb | Elbow macaroni or radiatore |
| or other medium | ||
| past | ||
| Uncooked | ||
| 3 | Ripe tomatoes, finely diced | |
| 2 | Cucumbers, peeled seeded | |
| and finely | ||
| di | ||
| 1 | Red onion, diced | |
| 2 | c | Vegetable or tomato juice |
| 1 | T | Worchestershire sauce |
| 3 | T | Red wine vinegar |
| 16 | oz | Canned cannellini beans |
| drained and rinsed | ||
| 3 | T | Chopped fresh parsley |
| Salt and pepper to taste |
INSTRUCTIONS
w Prepare pasta according to package directions. Drain and rinse under cold water. In a large bowl, stir together remaining ingredients; serve. Each serving provides: 343 Calories; 14.8 g Protein; 70.1 g Carbohydrates; 1.8 g Fat; 0 mg Cholesterol; 495 mg Sodium. Calories from Fat: 5% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission) Converted by MM_Buster v2.0l.
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