Bean pasta primavera

6 servings

Ingredients

Quantity Ingredient
2½ cup Beans, white; cooked
1¼ cup Vegetable stock
2 Bell peppers, red; peeled, seeded and roasted, OR
7 ounces (jar) red peppers, roasted; drained
1 pounds Spaghetti, spinach (or udon noodles or whole wheat pasta)
2 pounds Broccoli (about 6 stalks)
1 pounds Asparagus (about 2 2/3 cups)
3 larges Bell peppers, yellow or red
3 Spinach bunches; trimmed and
1½ tablespoon Tarragon; chopped OR
1 teaspoon Tarragon, dried
1 tablespoon Thyme; chopped OR
1 teaspoon Thyme, dried
1½ tablespoon Marjoram; chopped OR
1 teaspoon Marjoram, dried torn
½ cup Basil leaves, fresh; shredded
1½ cup Poppy seeds
Salt and pepper to taste
8 Tomatoes, sun-dried, oil- packed; drained, slivered

Directions

BEAN-PEPPER SAUCE

PASTA

Sauce: Combine 1½ cups beans, stock and roasted peppers in a food processor. Blend until smooth and creamy. Fold in herbs, ad season with cayenne or paprika, salt and pepper. Set aside.

Pasta: Cook pasta in boiling water according to package directions.

Meanwhile, prepare vegetables.

Remove broccoli florets from stalks and cut into small, bite-sized pieces. Peel broccoli stalks and cut diagonally into 1/-inch thick slices. Cut asparagus stalks diagonally into ¼-inch thick slices.

Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender-crisp, about 10 minutes; remove from steamer and set aside. Steam spinach for 3 to 4 minutes. Cool, press out excess liquid and chop coarsely.

Place pasta in a large warmed bowl. Add sauce, vegetables, basil, poppy seeds and remaining 1 cup white beans. Toss gently to mix.

Season with salt and pepper and garnish with sun-dried tomatoes.

Serves 6.

Hint: To roast bell peppers, place under broiler for 8 to 12 minutes, until skin is charred, turning freqently. Remove from broiler, place in a paper bag and close the top. Let stand about 10 minutes. Take peppers out of bag andpeel off the charred skin. Slice peppers into strips and remove seeds.

Per serving: 430 cal; 20 g prot; 2 g fat; 82 g carb; 0 chol; 694 mg sod; 15 g fiber.

From the files of DEEANNE

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