| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | November 19 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Garlic clove; chopped | |
| 1/2 | c | Chopped drained oil-packed sun-dried |
| ; tomatoes | ||
| 1/2 | c | Dry white wine |
| 1/3 | c | Purchased pesto sauce |
| 1 | cn | Cannellini; (white kidney |
| ; beans), rinsed, | ||
| ; drained (15-ounce) | ||
| 8 | oz | Gemelli pasta |
| 1/4 | c | Freshly grated Parmesan cheese; (about 1 ounce) |
INSTRUCTIONS
Heat olive oil in heavy medium saucepan over medium heat. Add garlic; saute 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper. Makes 4 Servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 323 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: Amazing love”