| 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”