Yield: 1 servings
|\N x||Buckwheat spaghetti, cooked|
|½ teaspoon||Red wine vinegar|
|\N x||Navy beans (canned)|
|\N x||Raw diced tomato|
Cook some buckwheat spaghetti, and save the water. Heat some water with about ½ t. of red wine vinegar, and saute some broccoli and onions (cut up, of course). When near-tender, add some cooked navy beans (I happened to have a can of Eden brand) and the drained spaghetti. If there isn't enough liquid, use a little of the spaghetti water. Also include a little rosemary (½ t. approx.) Cook a little longer. Serve with some raw diced tomato on top.
Source: from a few recipes put together.
Posted by Lois Patterson <lpat@...> to the Fatfree Digest [Volume 15 Issue 23] Feb. 23, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....