Recipe - Pasta With Red Peppers Greens Beans Garlic And Lemon Zest

One half cup White beans
soaked in water overnight
1 Bay leaf
4 Garlic cloves; peeled
1/3 cup Vegetable stock
2 Red bell peppers
cut into 1/2inch strips
4 cup Swiss chard or escarole
washed well and cut
into 1/2inch strips
1 tablespoon Grated lemon zest
One half teaspoon Salt
Freshly ground pepper
2 tablespoon Lemon juice
One fourth pound Penne pasta; uncooked
One fourth pound Farfalle pasta; uncooked

Rinse the beans, put them in a saucepan, and cover with 2 cups cold water.
Add the bay leaf and 2 cloves of garlic and bring to a boil over high
heat. Reduce the heat and simmer until tender, 45 to 60 minutes. Remove
the pot from the heat.

Bring the vegetable stock to a simmer in a saute pan over moderate heat.
Add the pepper strips and simmer for 5 to 8 minutes, then add the greens,
2 cloves of garlic that have been minced, and lemon zest and stir well,
until the greens are wilted, 3 to 4 minutes. Drain the beans (most of the
liquid will have been absorbed) from the cooking liquid with a slotted
spoon and add them to the peppers and greens. Warm through. Season to
taste with the salt, pepper, and lemon juice.

Meantime, cook the pasta according to the package directions. Drain and
toss with the beans and vegetables.

Per Serving
===========
Calories: 319
Protein: 14 grams
Carbs: 63 grams
Sodium: 356 mg
Fat 2 grams (6% of calories)

Source: Joyce Goldstein of Square One restaurant in San Francisco
Published in: Eat More, Weigh Less by Dean Ornish, M.D.
Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip