Rainbow Penne Pasta*
Source of Recipe
American Dietetic Association Cooking Healthy Across America
Recipe Introduction
Serves 8
List of Ingredients
8 ozs uncooked penne pasta
2 tbsps extra-virgin olive oil
2 cloves garlic, minced
1 (16 oz) pkg frozen broccoli florets, thawed
1 (16 oz) can garbanzo beans, drained and rinsed
1 medium red bell pepper, thinly sliced
3 tbsps water
1/2 tsp salt
1/4 cup freshly grated Parmesan cheese
Freshly ground pepper to taste
Cook the pasta in boiling water according to the package directions.
Drain pasta but don't rinse.
Heat the oil in a large skillet over low heat. Add the garlic and saute
5 minutes. Add the broccoli, beans, bell pepper, 3 tablespoons water and
salt.
Cover and adjust heat to medium. Steam, stirring occasionally, 5-7
minutes, or until the broccoli is hot and pepper is tender but still
crisp. Toss the pasta with the vegetables. Top with Parmesan cheese and
fresh pepper.
233 Calories;9g Protein;38g Carb;6g Fiber;5g Fat;2mg Chol;359mg Sodium
1/2 Fat, 2 bread 1/2 Prot
Recipe
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