Pasta with sweet and hot peppers, beans, lemon and olives
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Eggless vegetable-flavored pasta; (*) |
| 2 | cups | Low sodium vegetable bouillon; from pasta water |
| 2 | larges | Garlic cloves; smashed and chopped |
| ¼ | cup | Chopped sweet onions; approximate |
| 1⅓ | cup | Red and green bell peppers; chopped |
| 2 | tablespoons | Anaheim chili pepper; roasted and chopped |
| 1 | cup | White beans; cooked (navy and/or flageolet) |
| 30 | grams | Greek olives; rinse, pit and chop (about 4 each) |
| ¼ | teaspoon | Lemon zest; or more, julienned |
| 1 | tablespoon | Fresh lemon juice |
| ½ | teaspoon | Cornstarch |
| Salt and pepper | ||
| Chopped fresh basil; optional | ||
| ¼ | teaspoon | Olive oil; optional flavoring |
| 3 | French rolls | |
| 3 | teaspoons | Crumbled feta cheese; or Manouri cheese |
Directions
(*) PASTA: eg. PastaZesta: Spinach and nutmeg flavored fettucini or other spaghetti. Cook the pasta in a big pot of water and drain, reserving 2 cups of the cooking liquid. Dissolve 2 teaspoons vegetable base (bouillon) in the pasta water.
Heat a wok and add the garlic, onion, and raw peppers to the dry pan; add ¼ cup of the broth and cook until soft (about 3 minutes). Add chopped Anaheims (or jalapenos), cooked beans, chopped olives, lemon zest to taste and lemon juice. Add all but ¼ cup of the broth and heat through.
Dissolved the cornstarch with the remaining ¼ cup of broth and add to the wok; heat; stir to combine and thicken. Adjust seasoning with salt, pepper, small amount of basil and olive oil, as desired. Add the cooked pasta to the pan and toss to blend. Serve hot with crusty bread or roll, and feta (if desired).
Better than we thought it would be: the flavors blended. This is a lowfat variation on recipe p.146 in Vegetable Heaven.
HALF: 601 cals, 8⅖ g fat, 10½% THIRD: 401 cals, 5⅗ g fat, 10⅗% Recipe by: mollie Katzen's Vegetable Heaven (1997) /patH