|2½ cup||Beans, white; cooked|
|1¼ cup||Vegetable stock|
|2||Bell peppers, red; peeled, seeded and roasted, OR|
|7 ounces||(jar) red peppers, roasted; drained|
|1 pounds||Spaghetti, spinach (or udon noodles or whole wheat pasta)|
|2 pounds||Broccoli (about 6 stalks)|
|1 pounds||Asparagus (about 2 2/3 cups)|
|3 larges||Bell peppers, yellow or red|
|3||Spinach bunches; trimmed and|
|1½ tablespoon||Tarragon; chopped OR|
|1 teaspoon||Tarragon, dried|
|1 tablespoon||Thyme; chopped OR|
|1 teaspoon||Thyme, dried|
|1½ tablespoon||Marjoram; chopped OR|
|1 teaspoon||Marjoram, dried torn|
|½ cup||Basil leaves, fresh; shredded|
|1½ cup||Poppy seeds|
|Salt and pepper to taste|
|8||Tomatoes, sun-dried, oil- packed; drained, slivered|
Sauce: Combine 1½ cups beans, stock and roasted peppers in a food processor. Blend until smooth and creamy. Fold in herbs, ad season with cayenne or paprika, salt and pepper. Set aside.
Pasta: Cook pasta in boiling water according to package directions.
Meanwhile, prepare vegetables.
Remove broccoli florets from stalks and cut into small, bite-sized pieces. Peel broccoli stalks and cut diagonally into 1/-inch thick slices. Cut asparagus stalks diagonally into ¼-inch thick slices.
Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender-crisp, about 10 minutes; remove from steamer and set aside. Steam spinach for 3 to 4 minutes. Cool, press out excess liquid and chop coarsely.
Place pasta in a large warmed bowl. Add sauce, vegetables, basil, poppy seeds and remaining 1 cup white beans. Toss gently to mix.
Season with salt and pepper and garnish with sun-dried tomatoes.
Hint: To roast bell peppers, place under broiler for 8 to 12 minutes, until skin is charred, turning freqently. Remove from broiler, place in a paper bag and close the top. Let stand about 10 minutes. Take peppers out of bag andpeel off the charred skin. Slice peppers into strips and remove seeds.
Per serving: 430 cal; 20 g prot; 2 g fat; 82 g carb; 0 chol; 694 mg sod; 15 g fiber.
From the files of DEEANNE
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