Pasta and navy beans in tomato sauce

5 servings

Ingredients

Quantity Ingredient
¼ pounds Pasta
2 tablespoons Olive oil
3 Garlic cloves -- slivered
3 Tomatoes, plum -- chopped
2 cups Tomato sauce -- low sodium water
3 Parsley sprigs -- chopped
2 teaspoons Oregano
2 teaspoons Basil
2 cups Broccoli florets
2 cups Navy beans -- cooked
¼ cup Olives, black -- slivered
Salt and pepper to taste
Chopped parsley for garnish

Directions

Cook pasta acording to package directions. Drain well. You should have about six cups of cooked pasta. In a large pot, heat oil and saute garlic until lightly browned. Stir in tomatoes. Add tomato sauce, water, parsley, oregano and basil. Cook, uncovered, over medium heat, mashing tomatoes with a spoon. When sauce thickens (about 8 minutes), add broccoli. Simmer, covered, until broccoli is tender but still crunchy, about 5 more minutes.

Add beans and olives, and mix well.Simmer, covered, until heated through.Stir in pasta.Add salt and pepper,sprinkle withparsley and serve.

Serves 5.

Per serving: 488 cal; 21 g prot; 9 g fat; 85 g carb; 0 chol; 306 mg sod Source: Vegetarian Times, January, 1992/MM by DEEANNE Recipe By :

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