Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | Chopped or whole peeled tomatoes |
1 can | Cannellini beans (up to) |
2 \N | Cloves garlic; sliced |
1 \N | Onion; chopped |
\N \N | Balsamic vinegar |
\N \N | Spices to taste |
\N \N | Vegetable broth or water |
\N \N | Fatfree Mozzarella cheese |
Date: Fri, 26 Apr 1996 10:04:00 -0400 (EDT) From: Janine Memon <j9memon@...> Saute chopped onion in broth and vinegar till soft. The more vinegar you use, the more *tang*. Add sliced garlic. Cook till soft. Add can of tomatoes and cannellini beans. The beans add lots of bulk so add them slowly so as not to overwhelm the dish -- you just them for added texture.
Add spices (I use chile pepper, salt, pepper and cayenne for spice). Cook down -- toss into pasta, add a small bit of mozzarella cheese, toss till it melts -- enjoy!
Some variations: Add greens instead of tomatoes Use fresh tomatoes and red & yellow bell peppers
I like to play around with recipes and actually find it easier to cook fatfree/lowfat.
FATFREE DIGEST V96 #116
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .