Pasta, roman style^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Parsley sprigs, minced |
| 2 | cloves | Garlic, minced |
| 1 | large | Onion, minced |
| 3 | Green onions, minced | |
| 2 | Radishes, minced | |
| 2 | mediums | Carrots, minced |
| 3 | tablespoons | Fresh basil leaves, minced |
| 1 | cup | Chicken stock |
| 3 | larges | Tomatoes, chopped |
| 3 | cups | Shredded cabbage |
| 2 | mediums | Zucchini, chopped |
| 2 | cups | Cooked cannellini beans |
| ½ | pounds | (to 1lb) cooked rigatoni |
| ¼ | cup | Grated Parmesan |
Directions
Cook minced vegetables in ¼ cup of the stock in soup pot until soft. Add tomatoes, stock, cabbage, zucchini and beans. Simmer 5 minutes. Toss pasta with cheese. Add to vegetables, mix and serve.
Per serving: Calories: 262 Protein: 13g Carbohydrates: 51g Fat: 2g Sodium: 83mg Cholesterol: 2mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 04-07-95