Pasta & navy beans in tomato sauce
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Pasta |
| 2 | tablespoons | Olive oil |
| 3 | Garlic cloves -- slivered | |
| 3 | Tomatoes, plum -- chopped | |
| 2 | cups | Tomato sauce -- low sodium water |
| 3 | Parsley sprigs -- chopped | |
| 2 | teaspoons | Oregano |
| 2 | teaspoons | Basil |
| 2 | cups | Broccoli florets |
| 2 | cups | Navy beans -- cooked |
| ¼ | cup | Olives, black -- slivered |
| Salt and pepper to taste | ||
| Chopped parsley for garnish | ||
Directions
Cook pasta acording to package directions. Drain well. You should have about six cups of cooked pasta. In a large pot, heat oil and saute garlic until lightly browned. Stir in tomatoes. Add tomato sauce, water, parsley, oregano and basil.
Cook, uncovered, over medium heat, mashing tomatoes with a spoon.
When sauce thickens (about 8 minutes), add broccoli. Simmer, covered, until broccoli is tender but still crunchy, about 5 more minutes.
Add beans and olives, and mix well.Simmer, covered, until heated through.Stir in pasta.Add salt and pepper,sprinkle withparsley and serve. Serves 5.
Per serving: 488 cal; 21 g prot; 9 g fat; 85 g carb; 0 chol; 306 mg sod Source: Vegetarian Times, January, 1992/MM by DEEANNE Recipe By :