Title: Penne Pasta with Black Beans and Mangoes
Categories: Pasta Diabetic
Yield: 2 Servings

MIAMI HERALD 7/21/94
1	cn	Crushed tomatoes (14oz)
1/2	md	Onion; sliced
3	cl	Garlic; crushed
1	cn	Black beans (15oz); rinsed and drained
2	tb	Olive oil
1/4	lb	Penne pasta
1	md	Mango, ripe; cubed
1/2	c	Basil leaves
		Salt and pepper to taste

Put a pot of water on to boil for the pasta. Heat tomatoes, onion and garlic in a medium nonstick skillet. Simmer 10 mionutes. Add beans and oil. Cook another minute. Add penne to rapidly boiling water. Boil 10 minutes. Drain and place in seerving bowl. Spoon sauce over top and add mangoes, basil, and salt and pepper to taste. Toss and serve.

Nutritional info: 377 cal; 15g pro, 63g carb, 8.5g fat (20%) Exchanges: 1.1 vegetable, .6 fruit, 3.3 bread, 1.3 fat

Lisa Crawford (lisa_pooh@delphi.com)

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