Pasta Cannelini
	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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