| 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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