Title: Pasta and Navy Beans in Tomato Sauce
Categories: Vegetarian Entree Casserole
Yield: 5 Servings

1/4	lb	Pasta
2	tb	Olive oil
3		Garlic cloves; slivered
3		Tomatoes, plum; chopped
2	c	Tomato sauce; low sodium
1/4	c	; water
3		Parsley sprigs; chopped
2	ts	Oregano
2	ts	Basil
2	c	Broccoli florets
2	c	Navy beans; cooked
1/4	c	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

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