Garlicky Penne with Cannellini Beans

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* Exported from MasterCook *

 

Garlicky Penne with Cannellini Beans

 

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

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8 ounces penne pasta -- uncooked

1 tablespoon olive oil -- optional

3 garlic cloves -- minced

1 medium red onion -- chopped

1 medium red bell pepper -- diced

1 small fennel bulb -- (@ 1 cup) diced

1 small zucchini -- diced (1 cup)

1 teaspoon dried oregano

1 large tomato -- diced

1 15 oz. can cannelini beans, cooked -- rinsed and drained

1 small head escarole -- chopped (4 cups)

1 cup Vegetable Broth

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

Bring a large pot of salted water to a boil. Add pasta; stir to

prevent sticking. Cook pasta until just tender, about 10 minutes.

Drain, rinse under cold running water and drain well. Set aside.

 

In a large pot, heat oil (or a small amount of liquid) over medium-

high heat. Add garlic, onion, red pepper, fennel, zucchini and

oregano and cook, stirring often, about 2 minutes. Add tomato and

cook 1 minute. Add beans, pasta, escarole and broth and cook until

vegetables are tender and escarole wilts, about 4 minutes. Season

with salt and pepper and serve.

 

Source:

" Vegetarian Times, 7/99 "

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Per Serving (excluding unknown items): 297 Calories; 1g Fat (3.6%

calories from fat); 14g Protein; 58g Carbohydrate; 10g Dietary Fiber;

trace Cholesterol; 645mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2

Lean Meat; 1 Vegetable; 0 Fat.

 

NOTES : Escarole and fennel give this pasta dish a rustic, earthy

flavor. If escarole is not available, use spinach or broccoli raab.

 

Nutr. Assoc. : 0 2130706543 0 4712 4695 3267 5663 0 0 0 0 0 0 0