Gazpacho pasta with cannellini beans
4 Servings
Ingredients
| Quantity | 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 |
| Salt and pepper to taste | ||
Directions
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)