* Exported from MasterCook *
Low-Fat Spaghetti with White Bean Sauce
Recipe By : Steven Raichlen's High Flavor Low-Fat Vegetarian Cooking
Serving Size : 2 Preparation Time :0:00
Categories : Pasta 6 Points Per Serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 cloves garlic -- minced
1 red onion -- finely chopped
1/2 stalk celery -- cut into 1/4" dice
1 cup navy beans, canned -- navy or great northern, cooked
1/4 cup parsley -- finely chopped
1/2 teaspoon hot pepper flakes -- optional
1 cup vegetable broth
salt and pepper -- to taste
10 ounces cooked spaghetti
2 ounces nonfat parmesan cheese
Heat olive oil in non-stick frying pan. Add garlic, onion, bell pepper, and celery
and cook over medium heat until soft.
Stir in white beans and add vegetable stock, half the parsley, the pepper flakes
(if using) and salt and pepper to taste. Simmer until beans are quite soft.
Coarsely mash half the beans with a fork. Cook spaghetti until al dente. Drain well.
Transfer spaghetti and bean sauce to a large shallow bowl and mix well.
Sprinkle the spaghetti with remaining parsley and serve at once with freshly
grated cheese on top.
Description:
"6 Points Per Serving"
Source:
"Shared by: Dancer^"
- - - - - - - - - - - - - - - - - - -
Per serving: 596 Calories (kcal); 10g Total Fat; (15% calories from fat);
30g Protein; 98g Carbohydrate; 24mg Cholesterol; 1621mg Sodium
Food Exchanges: 5 Grain Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
1/2 Other Carbohydrates
NOTES : Copyrighted material used with permission from eat-lf@lists.best.com