Spaghetti With White Bean Sauce
| 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)
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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