PASTA -- Orecchiette w/Broccoli & White Beans

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Orecchiette with Broccoli and White Beans

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : May '97 Pasta

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups uncooked orecchiette (small disk-shaped

pasta) or small seashell macaroni

4 cups coarsely chopped broccoli (about 3/4

pound)

1 tablespoon olive oil

1 cup red bell pepper strips

4 garlic cloves -- minced

1/2 cup vegetable broth

1/2 teaspoon salt

1 (15-ounce) can cannellini beans or other white beans -- rinsed and

drained

1 (4-inch) rosemary sprig

1/2 cup grated fresh Parmesan cheese -- divided

 

Cook pasta according to package directions, omitting salt and fat. Drain well;

set aside.

Steam broccoli, covered, 5 minutes or until crisp-tender. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add bell pepper and

garlic; sauté 2 minutes. Add broth, salt, beans, and rosemary; bring to a

simmer. Cover and simmer 5 minutes. Discard rosemary.

Combine pasta, broccoli, bean mixture, and 2 tablespoons cheese in a large bowl;

toss well. Divide evenly among 6 shallow bowls; top each serving with 1

tablespoon cheese.

 

Serving Size: 1 1/3 cups

 

Source:

" Cooking Light, May 1997. p.91 "

Copyright:

" © Cooking Light "

 

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Per serving: 305 Calories (kcal); 6g Total Fat; (16% calories from fat); 15g

Protein; 50g Carbohydrate; 5mg Cholesterol; 460mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : If you don't have fresh rosemary, it can be omitted. Do not use dried

rosemary, or it will overpower the recipe.

Nutr. Assoc. : 4363 2653 0 20164 620 0 0 5512 4784 0