Guest guest Posted March 19, 2009 Report Share Posted March 19, 2009 Green Pasta with White Beans 1 tbsp. olive oil 1 carrot, thinly sliced on the diagonal 5 cloves garlic, minced 1/2 tsp. dried rosemary, minced 1 cup tomato juice 1/2 tsp. salt 1 19 oz. can white beans, rinsed and drained 12 ozs. spinach penne 1/2 tsp. pepper Heat oil in large skillet over low heat. Add carrot, garlic, and rosemary. Cook, stirring occasionally, until carrot is tender, about 5 minutes. Stir in tomato juice and salt, and bring to a boil. Add white beans and with a potato masher, mash about one-fourth of beans. Meanwhile, cook pasta in large pot of boiling water according to package directions. Drain, reserving 1/2 cup pasta cooking liquid. Transfer hot pasta to large bowl. Add reserved pasta cooking liquid, bean mixture, and pepper, and toss to combine. Serve with roasted red peppers and cubes of fat-free mozzarella as an anti-pasto, and crusty peasant bread. Offer fresh fruit salad for dessert. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.