| 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
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