Spaghetti with white bean sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | cloves | Garlic; minced |
| 1 | Red onion; very finely chop | |
| ½ | Red bell pepper; 1/4\" dice | |
| 3 | Celery stalks; 1/4\" dice | |
| 1 | cup | Cooked white beans |
| 1 | cup | Vegatable stock or bean cooking liquid |
| ¼ | cup | Finely chopped flat-leaf parsley |
| ½ | teaspoon | Hot pepper flakes |
| Salt and pepper | ||
| 8 | To 10 oz spaghetti | |
| 1 | To 2 oz freshly grated Romano cheese for serving | |
Directions
Heat the olive oil in a nonstick frying pan. Add the garlic, onion, bell pepper, and celery and cook over medium heat until soft but not brown, about 4 minutes. Stir in the white beans and cook for 1 minute. Add the stock or bean liquid, half the parsley, pepper flakes and salt and pepper to taste. The sauce should be highly seasoned.
Simmer until the beans are quite soft, about 20 miu=nutes. Coarsely mash the beans with a fork. Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes.
Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti sauce in a large shallow bowl and mix well. Sprinkle spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.
Nutritional info per serving: 347 cal; 74g pro, 62g carb, 5g fat (13%), 1.8g fiber, .4mg chol. 27g sod Exchanges: ⅕ veg, 3⅗ bread, ⅖ meat, .7 fat
Source: High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen (Viking) Miami Herald, 9/14/95 format: 8/10/96, Lisa Crawford