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Pasta E Fagioli Marinara

Ingredients

2 tbs

olive oil

1/2 cup

minced onion

1/2 cup

minced carrots

1/4 cup

minced celery

1 tbs

minced garlic

1/4 tsp

red pepperflakes

2 cups

vegetable broth

1 cup

prepared marinarasauce

1 can

cannellini beans-- drained and rinsed -- (19 oz.)

1/4 tsp

salt

1/4 tsp

freshly groundpepper

1 lb

ditalini --cooked according to -- package directions

Serving Size : 6 Preparation Time :

Preparation

1. Heat oil in large skillet over medium-high heat.
Add onions, carrots and celery and cook for 4 minutes.
Add garlic and red pepper flakes; cook for 15 seconds.
Add vegetable broth and marinara sauce; bring to a boil.
Reduce heat and simmer for 10 minutes.

2. Add the cannellini beans and simmer 5 minutes more.
Stir in salt and pepper.

3. Toss sauce with the hot pasta in a large serving bowl.
Makes 6 servings.

PER SERVING Calories 450 Total Fat 9 g Saturated Fat 2 g Cholesterol 3 mg Sodium 880 mg Carbohydrates 74 g Protein 17 g

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Karen Sonnessa - ksonness@suffolk.lib.ny.us was inserted by Renato Pichler / 2002-04-30 22:27:26

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