Yield: 6 Servings
|2 tablespoons||Olive oil|
|½ cup||Onion; minced|
|½ cup||Carrots; minced|
|¼ cup||Celery; minced|
|1 tablespoon||Garlic; minced|
|¼ teaspoon||Crushed red pepper|
|1 can||(13 3/4 or 14 1/2 oz) chicken broth|
|1 cup||Prepared marinara sauce|
|1 can||(19 oz) cannellini beans; drained and rinsed|
|¼ teaspoon||Freshly ground pepper|
|1 pounds||Ditalini pasta; cook according to pk|
|¼ cup||Freshly grated Parmesan cheese|
1. Heat olive oil in large skillet over medium-high heat. Add onion, carrots and celery and cook 4 minutes. Add garlic and red pepper; cook 15 seconds. Add chicken broth and marinara sauce; bring to a boil. Reduce heat and simmer 10 minutes.
2. Add the cannellini beans and simmer 5 minutes more Stire in salt and pepper.
3. Toss sauce with hot pasta and Parmesan cheese in a serving bowl.
Per serving: 49 Calories; 5g Fat (81% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 145mg Sodium NOTES : Here's a fast and easy version of this Italian classic, 'Past and Beans'. This sauce is perfect with a variety of short pastas such as ditalini or elbow macaroni.
Recipe by: LHJ
Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Feb 4, 1998