| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Dutch |
Pasta, Vegetables |
7 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh green beans |
| 12 |
c |
Water |
| 3 |
c |
Cubed small round red potates |
| 1 |
lb |
Penne; (short tublar pasta) uncooked |
| 2 |
c |
Packed fresh basil leaves |
| 1/4 |
c |
Canned low-sodium chicken broth |
| 1/4 |
c |
Low-fat milk |
| 1/4 |
c |
Grated Romano cheese |
| 1 1/2 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
|
Cloves garlic |
INSTRUCTIONS
Wash beans;trim ends, remove strings. Cut beans inti 1-inch pieces. Set
aside Bring water to a boil in a Dutch oven, Add potatoes and cook
uncovered, 2 minutes. Stir in pasta; bring to a boil and cook, uncovered, 5
minutes. Add beans, and cook 5 minutes or until potato and pasta are
tender. Drain and set aside. Position knife blad in food processor bowl.
Add basil and remaining 7 ingredients; process 30 seconds or until smooth,
stopping once to scrape down the sides. Place pasta mixture in large bowl;
add basil mixture, and toss well. Yield: 7 (1 1/2-cup) servings.
Recipe by: Healthy Heart One-Dish Meals
Posted to Recipelu Digest1813 by Alice <afpoe@swbell.net> on Jul 1, 1998
Posted to MM-Recipes Digest by Judith Barnett <pooh4jvn@catlover.com> on
Aug 24, 1999
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“Better to face the truth now, than after death”