| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Main dish | 5 | Servings |
INGREDIENTS
| 1/4 | lb | Pasta |
| 2 | tb | Olive oil |
| 3 | Garlic cloves — slivered | |
| 3 | Tomatoes, plum — chopped | |
| 2 | c | Tomato sauce — low sodium water |
| 3 | Parsley sprigs — chopped | |
| 2 | ts | Oregano |
| 2 | ts | Basil |
| 2 | c | Broccoli florets |
| 2 | c | Navy beans — cooked |
| 1/4 | c | Olives, black — slivered |
| Salt and pepper to taste | ||
| Chopped parsley for garnish |
INSTRUCTIONS
Cook pasta acording to package directions. Drain well. You should have about six cups of cooked pasta. In a large pot, heat oil and saute garlic until lightly browned. Stir in tomatoes. Add tomato sauce, water, parsley, oregano and basil. Cook, uncovered, over medium heat, mashing tomatoes with a spoon. When sauce thickens (about 8 minutes), add broccoli. Simmer, covered, until broccoli is tender but still crunchy, about 5 more minutes. Add beans and olives, and mix well.Simmer, covered, until heated through.Stir in pasta.Add salt and pepper,sprinkle withparsley and serve. Serves 5. Per serving: 488 cal; 21 g prot; 9 g fat; 85 g carb; 0 chol; 306 mg sod Source: Vegetarian Times, January, 1992/MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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