| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vegetarian |
Miamiherald, Pasta, Ovolacto |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
cl |
Garlic; minced |
| 1 |
|
Red onion; very finely chop |
| 1/2 |
|
Red bell pepper; 1/4" dice |
| 3 |
|
Celery stalks; 1/4" dice |
| 1 |
c |
Cooked white beans |
| 1 |
c |
Vegatable stock or bean cooking liquid |
| 1/4 |
c |
Finely chopped flat-leaf parsley |
| 1/2 |
ts |
Hot pepper flakes |
|
|
Salt and pepper |
| 8 |
|
To 10 oz spaghetti |
| 1 |
|
To 2 oz freshly grated Romano cheese for serving |
INSTRUCTIONS
Heat the olive oil in a nonstick frying pan. Add the
garlic, onion, bell pepper, and celery and cook over
medium heat until soft but not brown, about 4 minutes.
Stir in the white beans and cook for 1 minute. Add
the stock or bean liquid, half the parsley, pepper
flakes and salt and pepper to taste. The sauce should
be highly seasoned. Simmer until the beans are quite
soft, about 20 miu=nutes. Coarsely mash the beans
with a fork. Cook the spaghetti in a large pot in 4
quarts rapidly boiling salted water until al dente,
about 8 minutes. Drain well. Meanwhile, bring the
sauce to a boil. Transfer the spaghetti sauce in a
large shallow bowl and mix well. Sprinkle spaghetti
with the remaining parsley and serve at once with
freshly grated cheese on top.
Nutritional info per serving: 347 cal; 74g pro, 62g
carb, 5g fat (13%), 1.8g fiber, .4mg chol. 27g sod
Exchanges: .2 veg, 3.6 bread, .4 meat, .7 fat
Source: High-Flavor Low-Fat Vegetarian Cooking by
Steven Raichlen (Viking) Miami Herald, 9/14/95
format: 8/10/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #217
Date: 11 Aug 96 21:09:05 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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