Recipe - Pasta With Sweet And Hot Peppers Beans Lemon And Olives

4 ounce Eggless vegetableflavored
pasta; (*)
2 cup Low sodium vegetable
bouillon; from pasta water
2 lg Garlic cloves; smashed and
chopped
One fourth cup Chopped sweet onions;
approximate
1 1/3 cup Red and green bell peppers;
chopped
2 tablespoon Anaheim chili pepper;
roasted and chopped
1 cup White beans; cooked (navy
and/or flageolet)
30 g Greek olives; rinse, pit and
chop (about 4 each)
One fourth teaspoon Lemon zest; or more,
julienned
1 tablespoon Fresh lemon juice
One half teaspoon Cornstarch
Salt and pepper
Chopped fresh basil;
optional
One fourth teaspoon Olive oil; optional
flavoring
3 French rolls
3 teaspoon Crumbled feta cheese; or
Manouri cheese

(*) PASTA: eg. PastaZesta: Spinach and nutmeg flavored fettucini or other
spaghetti. Cook the pasta in a big pot of water and drain, reserving 2 cups
of the cooking liquid. Dissolve 2 teaspoons vegetable base (bouillon) in
the pasta water.

Heat a wok and add the garlic, onion, and raw peppers to the dry pan; add
One fourth cup of the broth and cook until soft (about 3 minutes). Add chopped
Anaheims (or jalapenos), cooked beans, chopped olives, lemon zest to taste
and lemon juice. Add all but One fourth cup of the broth and heat through.
Dissolved the cornstarch with the remaining One fourth cup of broth and add to the
wok; heat; stir to combine and thicken. Adjust seasoning with salt, pepper,
small amount of basil and olive oil, as desired. Add the cooked pasta to
the pan and toss to blend. Serve hot with crusty bread or roll, and feta
(if desired).

Better than we thought it would be: the flavors blended. This is a lowfat
variation on recipe p.146 in Vegetable Heaven.

HALF: 601 cals, 8.4 g fat, 10.5% THIRD: 401 cals, 5.6 g fat, 10.6%

Recipe by: mollie Katzen's Vegetable Heaven (1997) /patH