Spaghetti With White Bean Sauce

Don’t believe the propaganda the world is peddling. This is not God's way of robbing you of fun and pleasure. It is His passionate desire to intensify it. This prohibition exists in order to protect and preserve the beauty and joy of marital sex. Our laws against theft and murder exist because of the high value we place on personal property and human life. So, too, with this prohibition against illicit sex. The purpose is to guard, preserve, and enhance something far more exciting and fun and full of pleasure, namely, marital love.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy		Veg08	1	Servings

INGREDIENTS

1	T	Olive oil
1/4	t	Hot pepper flakes, or to
		taste
1		Clove garlic, finely chopped
1/2		Red onion, finely chopped
1/4		Red bell pepper, finely
		chopped
1		Stalk celery, finely chopped
1		Plum tomato, finely chopped
		Reserve juices
1/2	c	Cooked white beans, such as
		Navy or great northern
		Freshly ground black pepper
		to taste
1/2	c	Vegetable broth
		OR cooking liquid from beans
2	T	Finely chopped flat-leaf
		parsley
		Salt
3	oz	Dry spaghetti
2	T	Grated parmesan cheese

INSTRUCTIONS

Prepare the sauce. Heat the olive oil in a nonstick frying pan. Add
the pepper flakes, garlic, onion, bell pepper, and celery and cook
over medium heat until lightly browned. Increase the heat to high.
Stir in the tomato, beans, and black pepper and cook for 1 minute.  Add
the stock or bean liquid and half the parsley. Mash some of the  beans
with the back of a fork to help thicken the sauce. Boil the  sauce
until thick and richly flavored, about 2 minutes. Season to  taste with
salt and additional freshly ground black pepper. While the  sauce is
cooking, bring 3 quarts of water to a boil in a large pot.  Add the
spaghetti and a pinch of salt, and cook for about 8 minutes.  Drain.
Transfer spaghetti to a shallow bowl and spoon the sauce on  top.
Sprinkle with the Parmesan cheese and remaining parsley, and  serve at
once.  Note: For a quick bean salad the following day, double the
amount of  pepper flakes, chopped garlic, red onion, bell pepper,
celery, beans,  and parsley, but do not cook. Stir the extra raw
vegetables into the  extra beans. Flavor with olive oil, vinegar, salt,
and pepper.  NOTES : This recipe takes only a few minutes to make,
especially if  you use a food processor for chopping the vegetables.
To round out  dinner, serve with garlic bread and a green salad.
Recipe by: Steven Raichlen http://www.newchoices.com/  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1451 Calories From Fat: 214 Total Fat: 24.4g Cholesterol: 10mg Sodium: 2840.6mg Potassium: 4323.1mg Carbohydrates: 235.5g Fiber: 59.6g Sugar: 5.9g Protein: 81.8g