Garlicky Penne With Cannellini Beans Recipe
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Garlicky Penne With Cannellini Beans
8 oz uncooked penne pasta
1 tbsp olive oil
3 medium clove garlic, minced
1 medium red onion, chopped
1 medium red bell pepper, diced
1 small fennel bulb, diced (1 cup)
1 small zucchini, diced (1 cup)
1 tsp dried oregano
1 large tomato, diced
15 oz canned cannellini beans rinsed and
1 small escarole bunch, chopped
(4 cups)
1 cup vegetable broth
1 tsp salt
1/2 tsp freshly ground pepper
6 SERVINGS DAIRY-FREE
Escarole and fennel give this pasta dish a rustic, earthy flavor. If
escarole is not available, use spinach or broccoli raab.
Bring large pot of salted water to a boil. Add pasta; stir to prevent
sticking. Cook pasta until just tender, about 10 minutes. Drain, rinse
under cold running water and drain well. Set aside.
In large pot, heat oil over medium-high heat. Add garlic, onion, red
pepper, fennel, zucchini and oregano and cook, stirring often, about 2
minutes. Add tomato and cook 1 minute. Add beans, pasta, escarole and
broth and cook until vegetables are tender and escarole wilts, about 4
minutes. Season with salt and pepper and serve.
PER SERVING: 267 CAL.; 11G PROT.; 3G TOTAL FAT (0 SAT. FAT); 49G CARB.; 0
CHOL.; 379MG SOD.; 7G FIBER
By Kathleen on Jul 24, 1999.
Per serving: 87 Calories (kcal); 3g Total Fat; (30% calories from fat); 3g
Protein; 13g Carbohydrate; trace Cholesterol; 651mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, July 1999, page 39
Converted by MM_Buster v2.0n.
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Per Serving (excluding unknown items): 387 Calories; 37g Fat (83.5%
calories from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; trace
Cholesterol; 651mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 7
1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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