Date: Sat, 23 May 1998 05:03:26 -0700
From: Dorothy (dolly8@ix.netcom.com)
This is really delicious.
PENNE PASTA WITH WHITE BEAN AND SUN-DRIED TOMATO SAUCE
1 Cup Sliced Onions
1 Tsp. Minced Garlic
1 Cup Vegetable Broth, or more if needed
2 (15 oz.) Cans White Cannellini Beans, drained & rinsed, or
3 Cups Home-cooked Cannellini Beans with 1 1/2 Cups Cooking Liquid
1 Cup Sun-Dried Tomatoes (not oil packed), quartered
1 Tsp. Dried Thyme, or 2 Tsp. Minced Fresh Thyme
1 Tsp. Dried Basil, or 1 Tbs. Fresh Basil cut in Thin Ribbons
Salt & Pepper
1 Lb. Whole Wheat Penne Pasta
2 Tbs. Chopped Parsley
Combine the onions, garlic, and 1/4 cup broth in a large pot. Simmer
over moderately high heat until the onions are soft, about 5 minutes.
Stir in the beans with their liquid (or an equivalent amount of water if
using canned beans), the sun-dried tomatoes, thyme, basil, and remaining
3/4 cup broth. Bring to a simmer and cook, uncovered, over moderate
heat, stirring often, until all the flavors are well blended, 15 to 20
minutes. Thin, if desired, with additional vegetable broth. Season to
taste with salt and pepper. Keep warm.
Bring a large pot of water to boil over high heat. Add the pasta and
boil until al dente, about 12 minutes. Drain and transfer to a warm
bowl. Add the sauce and toss to coat. Serve on warm plates, topping
each portion with 1/2 tablespoon chopped parsley.
Serves 4
PER SERVING (using 1/4 tsp. salt):
Calories 509; Total Fat 2 g. (4% of cals.); Fiber 23 g.; Sodium 677 mg.;
Sat. Fat 0; Carbohydrate 112 g.; Cholesterol 0.
From Everyday Cooking with Dean Ornish
kwvegan vegan