| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Italian, Pasta, Pulses and, Vegetables, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | lb | Ditallini Pasta — (salad |
| Macaroni) | ||
| 1/4 | c | Olive Oil |
| 1 | Clove Garlic — minced | |
| 2 | lg | Green Peppers — chopped |
| 1 | c | Onions — chopped |
| 1 | c | Celery — chopped |
| 1/2 | ts | Salt — (optional) |
| 1 | ts | Black Pepper |
| Sprinkle Of Parsley | ||
| 1 | 28 Oz. Can | |
| 1 | cn | Water — use puree can |
| 2 | cn | Cannelini Beans — (white – |
| md | Size c | |
| Salt To Taste — (optional) | ||
| Tomato Puree |
INSTRUCTIONS
Cook pasta according to package directions. While pasta is cooking, heat oil in a large saucepan. Add garlic, green pepper, onion and celery. Saute until soft or tender. Add puree with 1 can water, then add seasoning. Cook on low for 1/2 hour. Add beans and stir. Drain pasta in a colander and add bean mixture. Toss well. Recipe By : pamram@bev.net (Pam Ramsey) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is a know-all”