Rosemary Bean Pasta
	
	8 ounces fettuccine or spaghetti
	1 tsp olive oil
	1 tsp chopped garlic
	1-1/2 cups cooked white beans, drained
	1/2 cup chopped tomato
	2 cups tomato sauce
	1 tsp dried rosemary
	
	Cook the pasta according to the package directions. Heat the oil 
	in a large nonstick skillet over medium-high heat. Saute the garlic
	until golden brown. Add the beans and tomatoes. Cook briefly then 
	add the tomato sauce and the rosemary; cook and stir until heated. 
	Add the pasta, mix well and serve hot.
	
	Serves 4. 1 cup serving: 337 calories, 2.5 g fat, 0 g saturated fat, 
	0 mg cholesterol, 23 mg sodium, 64 g carbohydrate, 7 g fiber, 15 g protein.
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