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Title: Bean Pasta Primavera
Categories: Vegetarian Entree Pasta Bean
Yield: 6 Servings
| 2 1/2 | c | Beans, white; cooked |
| 1 1/4 | c | Vegetable stock |
| 2 | Bell peppers, red; peeled -seeded and roasted; or | |
| 7 | oz | (jar) red peppers, roasted drained |
| 1 1/2 | tb | Tarragon; chopped or |
| 1 | ts | Tarragon; dried |
| 1 | tb | Thyme; chopped or |
| 1 | ts | Thyme; dried |
| 1 1/2 | tb | Marjoram; chopped or |
| 1 | ts | Marjoram; dried ----pasta----- |
| 1 | lb | Spaghetti; spinach (or udon noodles or whole wheat pasta) |
| 2 | lb | Broccoli (about 6 stalks) |
| 1 | lb | Asparagus (about 2 2/3 cups) |
| 3 | lg | Bell peppers; yellow or red |
| 3 | Spinach bunches; trimmed and torn | |
| 1/2 | c | Basil leaves, fresh shredded |
| 1 1/2 | c | Poppy seeds |
| Salt and pepper to taste | ||
| 8 | Tomatoes, sun-dried; oil- packed; drained; slivered |
Sauce: Combine 1 1/2 cups beans, stock and roasted peppers in a food processor. Blend until smooth and creamy. Fold in herbs, ad season with cayenne or paprika, salt and pepper. Set aside.
Pasta: Cook pasta in boiling water according to package directions. Meanwhile, prepare vegetables.
Remove broccoli florets from stalks and cut into small, bite-sized pieces. Peel broccoli stalks and cut diagonally into 1/-inch thick slices. Cut asparagus stalks diagonally into 1/4-inch thick slices. Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender-crisp, about 10 minutes; remove from steamer and set aside. Steam spinach for 3 to 4 minutes. Cool, press out excess liquid and chop coarsely.
Place pasta in a large warmed bowl. Add sauce, vegetables, basil, poppy seeds and remaining 1 cup white beans. Toss gently to mix. Season with salt and pepper and garnish with sun-dried tomatoes. Serves 6.
Hint: To roast bell peppers, place under broiler for 8 to 12 minutes, until skin is charred, turning freqently. Remove from broiler, place in a paper bag and close the top. Let stand about 10 minutes. Take peppers out of bag andpeel off the charred skin. Slice peppers into strips and remove seeds.
Per serving: 430 cal; 20 g prot; 2 g fat; 82 g carb; 0 chol; 694 mg sod; 15 g fiber.
From the files of DEEANNE
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