| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
|
|
4 |
servings |
INGREDIENTS
| 1 |
lb |
Pasta; small shells |
| 1 1/4 |
lb |
Broccoli; cut into florets |
| 2 |
ts |
Olive oil |
| 2 |
c |
Canned black beans; rinsed and drained |
| 1 |
c |
Fat-free chicken broth soup or vegetable broth |
| 3 |
md |
Clove garlic; minced |
| 1/4 |
ts |
Red pepper flakes; crushed |
| 3 |
tb |
Pesto sauce; prepared |
| 3 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Prepare pasta according to package directions, adding broccoli during last
2-3 minutes of cooking time; drain. In skillet heat oil over medium heat.
Add beans, broth, garlic and pepper flakes; bring to a boil. Let simmer
until sauce begins to thicken about 5 minutes. Stir in pesto and Parmesan
cheese. Add pasta and broccoli toss to coat. Makes 4 servings. WW Points
per serving: 7 Per serving 412 calories, 11g Fat 11g Fiber,
Recipe by: Source: Woman's World Magazine September 8, 1998
Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Mar 7,
1999, converted by MM_Buster v2.0l.
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