This pasta entree features a fresh-tasting tomato and white bean sauce.
Serve it with fresh steamed vegetables or a tossed salad.
2 cups dry penne pasta
1/2 tsp. garlic, minced
1/2 onion, sliced
1/2 red bell pepper, sliced
2 cups pasta sauce
1/2 cup water
15 oz. can white cannelini beans, rinsed and drained
1/2 tsp. dried oregano
Cook the pasta according to package directions. Drain in colander.
Spray a large, nonstick skillet with vegetable oil cooking spray and
heat over medium-high heat. Saute the garlic until lightly golden. Add
the rest of the ingredients and bring to a boil. Cook until the onions
are tender. Toss the pasta with the sauce.
Serves 4. Each 1-1/2 cup serving: 270 calories, 1.5 g fat, 0 g saturated
fat, 0 mg cholesterol, 400 mg sodium, 53 g carbohydrate, 6 g fiber, 12 g
protein. Diabetic exchange: 2-1/2 bread, 2-1/2 veg.
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