Pasta, roman style^

8 servings

Ingredients

Quantity Ingredient
1 cup Parsley sprigs, minced
2 cloves Garlic, minced
1 large Onion, minced
3 Green onions, minced
2 Radishes, minced
2 mediums Carrots, minced
3 tablespoons Fresh basil leaves, minced
1 cup Chicken stock
3 larges Tomatoes, chopped
3 cups Shredded cabbage
2 mediums Zucchini, chopped
2 cups Cooked cannellini beans
½ pounds (to 1lb) cooked rigatoni
¼ cup Grated Parmesan

Directions

Cook minced vegetables in ¼ cup of the stock in soup pot until soft. Add tomatoes, stock, cabbage, zucchini and beans. Simmer 5 minutes. Toss pasta with cheese. Add to vegetables, mix and serve.

Per serving: Calories: 262 Protein: 13g Carbohydrates: 51g Fat: 2g Sodium: 83mg Cholesterol: 2mg

Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 4-95.

Submitted By CAROLYN SHAW On 04-07-95

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