Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Sweet green pepper, chopped |
1 \N | Onion, chopped |
1 \N | Clove garlic, minced |
½ teaspoon | Dried oregano |
½ teaspoon | Ground cumin |
1 teaspoon | Olive oil |
2 cans | (8 oz) low-sodium tomato sauce |
1 can | (15 oz) black beans, rinsed and drained |
\N \N | Hot-pepper sauce (to taste) |
8 ounces | Shell pasta, cooked |
½ cup | Shredded nonfat cheddar cheese |
Saute peppers, onions, garlic, oregano and cumin in olive oil over medium heat under tender, about 1-3 minutes. Add tomatoe sauce, beans and hot-pepper sauce. Bring to a boil; reduce heat; cook for 10 minute. Top with pasta. Top with cheese.
Per serving: 310 calories, 2.2g fat (6% of calories), 3mg cholesterol, 142 mg sodium, 8g dietary fiber.
Cook's notes: I, being lactose intolerant, did not use the cheese and it was still great. I also ended up cooking it a bit longer (while waiting for the pasta to finish) and did not add the hot sauce. Oh, and I used 16oz of pasta (this was for a pot-luck, after all ;) instead of 8. I did find it needed a bit of pepper and a touch of salt (probably because I used no-sodium added tomato sauce and not low-sodium sauce). It got very good reviews from the crowd at the pot-luck and I'd make it again.
Posted to Digest eat-lf.v097.n039 by "William S. Grant, II" <wsgrant@...> on Feb 9, 1997.