Potatoes and green beans alla pizzaiola

Yield: 4 Servings

Measure Ingredient
10 ounces New Potatoes, Cut In Bite Size Pcs
3 mediums Fresh Tomatoes, Peel, Seed, Coarsely Chopped -Or-
3 cups Canned Chopped Tomatoes
1 teaspoon Olive Oil, *Note
1 \N Garlic Clove, Finely Chopped
1 teaspoon Minced Fresh Oregano
¼ teaspoon Salt

*NOTE: Original recipe used 1 T + 1 tsp olive oil In large pot of boiling water, cook green beans 10 - 15 min tues, until tender. In second pot of boiling water, cook potatoes 20 minutes, until tender.

Drain green beans and cut into small pieces. Drain potatoes, peel and slice.

In medium nonstick saucepan over med heat, combine tomatoes, oil, garlic, oregano and salt. Simmer 10 minutes; add green beans and potatoes and simmer another 5 minutes. Divide evenly among 4 plates and serve.

According to book: 1/4th of dish provides: 1 Fat, 3 Veg, ½ Bread According to book per serving: Cal 148; Fat 5g; Carb 24g; Fib 4g; Pro 4g; Sod 156mg

Very, very good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 93.7, Fat 1.6g, Carb 19g, Fib 4.3g, Pro 3.2g, Sod 148mg, CFF 13.7%.

Posted to Digest eat-lf.v096.n249 Recipe by: Weight Watchers Italian Classics From: Reggie Dwork <reggie@...> Date: Tue, 17 Dec 1996 11:14:19 -0800

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