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Pasta: 6 pt. Spaghetti with White Bean Sauce

Source of Recipe

(shared by Dancer) Steven Raichlen's High Flavor Low-Fat Vegetarian Cooking


List of Ingredients

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


Recipe

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.

Serves 2. "6 Points Per Serving"