| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegetarian | Pasta | 4 | Servings |
INGREDIENTS
| 1 | cn | Chopped or whole peeled tomatoes |
| 1 | cn | Cannellini beans (up to) |
| 2 | Cloves garlic; sliced | |
| 1 | Onion; chopped | |
| Balsamic vinegar | ||
| Spices to taste | ||
| Vegetable broth or water | ||
| Fatfree Mozzarella cheese |
INSTRUCTIONS
Date: Fri, 26 Apr 1996 10:04:00 -0400 (EDT) From: Janine Memon <j9memon@panix.com> Saute chopped onion in broth and vinegar till soft. The more vinegar you use, the more *tang*. Add sliced garlic. Cook till soft. Add can of tomatoes and cannellini beans. The beans add lots of bulk so add them slowly so as not to overwhelm the dish -- you just them for added texture. Add spices (I use chile pepper, salt, pepper and cayenne for spice). Cook down -- toss into pasta, add a small bit of mozzarella cheese, toss till it melts -- enjoy! Some variations: Add greens instead of tomatoes Use fresh tomatoes and red & yellow bell peppers I like to play around with recipes and actually find it easier to cook fatfree/lowfat. FATFREE DIGEST V96 #116 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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