| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Pasta |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Elbow macaroni or radiatore; or other medium |
|
|
; past |
|
|
Uncooked |
| 3 |
lg |
Ripe tomatoes; finely diced |
| 2 |
md |
Cucumbers; peeled; seeded and finely |
|
|
; di |
| 1 |
md |
Red onion; diced |
| 2 |
c |
Vegetable or tomato juice |
| 1 |
tb |
Worchestershire sauce |
| 3 |
tb |
Red wine vinegar |
| 16 |
oz |
Canned cannellini beans; drained and rinsed |
|
|
; w |
| 3 |
tb |
Chopped fresh parsley |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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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