Gazpacho pasta with cannellini beans

Yield: 4 Servings

Measure Ingredient
1 pounds Elbow Macaroni or Radiatore OR other medium pasta shape, uncooked
3 larges Ripe tomatoes; finely diced
2 mediums Cucumbers; peeled, seeded and finely diced
1 medium Red onion; diced
2 cups Vegetable or tomato juice
1 tablespoon Worchestershire sauce
3 tablespoons Red wine vinegar
16 ounces Canned cannellini beans drained and rinsed well
3 tablespoons Chopped fresh parsley
\N \N Salt and pepper to taste

Prepare pasta according to package directions. Drain and rinse under cold water.

In a large bowl, stir together remaining ingredients; serve.

Each serving provides: 343 Calories; 14⅘ g Protein; 70⅒ g Carbohydrates; 1⅘ g Fat; 0 mg Cholesterol; 495 mg Sodium. Calories from Fat: 5%

Copyright National Pasta Association () (Reprinted with permission)

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