Penne Pasta with White Beans & Sun Dried Tomato Sauce - LF Vegan

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* Exported from MasterCook * Penne Pasta with White Beans & Sun Dried

Tomato Sauce - LF Vegan

Recipe By :National Pasta Association

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 Cup Sliced Onions

1 Tsp. Minced Garlic

1 Cup Vegetable Broth -- or more if needed

2 Cans White Cannellini Beans -- (15 oz.) 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.

 

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Per Serving (excluding unknown items): 220 Calories; 4g Fat (16.7% calories from

fat); 8g Protein; 39g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 1635mg

Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 1 Fat.

 

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

 

 

 

 

 

 

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