Pasta Day

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* Exported from MasterCook *

 

Conchiglie with Peas and Red Kidney Beans

 

Recipe By :Anne Casale

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1/2 cup minced red onion

2 teaspoons minced garlic

1 9oz package tiny frozen peas -- defrosted and well drained

1 tablespoon minced fresh sage or 1 tsp crumbled dry

sage

1/2 teaspoon crushed fennel seed

1 cup vegetable broth, preferably homemade

1 16 oz can dark red kidney beans -- rinsed and well drained

2 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground black pepper

1 pound conchiglie (medium size shells)

1/4 cup minced Italian flat-leaf parsley

 

In a heavy 3-quart saucepan, heat olive oil over low heat. Add onion and cook,

stirring frequently, until slightly softened, about 2 minutes. Add garlic and

continue cooking, stirring frequently until slightlt softened, about 1 minute.

Stir in peas, sage, fennel seed, and broth. Cook, covered, until peas are

barely tender, about 2 minutes. Stir in kidney beans, 1/2 tsp of the salt, and

pepper. Cook, covered, for an additional 5 minutes.

Cook pasta in 6 quarts of boiling water with remaining 2 tsp coarse salt until

al dente. Drain pasta in colander and return to pot in which it was boiled.

Stir in pea mixture, cover pot, and let rest for 5 minutes before serving. Stir

in parsley; ladle into bowls and serve. If desired, sprinkle a little grated

pecorino romano cheese over each serving.

 

Description:

" this is one pasta dish to make when you are pressed for time and want

dinner served in less than 30 minutess. Allowing this dish to rest

before serving enhances the flavor by letting the pasta absorb most of

the broth. "

Source:

" Lean Italian Meatless Meals "

 

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Per serving: 27 Calories (kcal); 2g Total Fat; (74% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 784mg Sodium

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

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0