| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Italian |
Italian, Pastanoodle |
6 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves, minced |
| 28 |
oz |
Canned tomatoes |
| 38 |
oz |
Canned white kidney beans |
| 2 |
c |
Vegetable stock |
| 1/4 |
c |
Sun-dried tomatoes, slivered |
| 1/2 |
t |
Dried basil |
| 1/2 |
t |
Dried oregano |
| 1/4 |
t |
Pepper |
| 1/2 |
c |
Elbow macaroni |
| 1/4 |
c |
Parmesan, freshly grated |
INSTRUCTIONS
In large heavy saucepan, heat oil over medium heat. Add onion and
garlic; cook, stirring for 3 minutes. Add tomatoes to saucepan,
breaking up with spoon. Drain and rinse beans; add to saucepan along
with stock, sun-dried tomatoes, basil, oregano and pepper. Bring to
boil; reduce heat, cover and simmer for 20 minutes. Stir in pasts;
return to boil. Reduce heat; cover and simmer for 10 minutes or until
pasta is tender. Sprinkle with Parmesan. Per Serving: about 250
calories, 15 g protein, 5 g fat, 39 g carbohydrate Source: Canadian
Living magazine [Jan 96] Presented in an article by Carol Ferguson.
Recipes from Canadian Living Test Kitchen. [-=PAM=-]
PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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