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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