Recipe - Pasta And Navy Beans In Tomato Sauce

One fourth pound Pasta
2 tablespoon Olive oil
3 Garlic cloves slivered
3 Tomatoes, plum chopped
2 cup Tomato sauce low sodium
One fourth cup water
3 Parsley sprigs chopped
2 teaspoon Oregano
2 teaspoon Basil
2 cup Broccoli florets
2 cup Navy beans cooked
One fourth cup Olives, black slivered
Salt and pepper to taste
Chopped parsley for garnish

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 :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip