Ingredients: 4 Servings
2 Tbl Butter
3 Garlic cloves, minced
2 Onions, chopped
2 Carrots, diced
1 Tbl Red wine vinegar
1/2 Tsp Dried rosemary, crushed
1/2 Tsp Pepper
1 Pinch Hot pepper flakes
3 Cup Spaghetti sauce
19 Oz Can Romano (or kidney beans)
-drained and rinsed
2 Cup Rotini pasta
2 Cup Broccoli, chopped
1/3 Cup Romano cheese, fresh grated
Method of Preparation: In nonstick skillet, melt butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 minutes or until softened. Stir in vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans; set aside. Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes. Add broccoli; [tip: peel broccoli stalks so that they will cook in the same amount of time as the florets.] cook for about 1 minute or until pasta is almost tender and broccoli is bright green and still crisp. Drain and return to pot. Stir in tomato mixture. Pour into greased 8-inch square baking dish; sprinkle with Romano cheese. Cover with foil. [Can be prepared to this point and cooled in refrigerator. Cove and refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes before baking. Add 30 minutes to baking time.] Bake in 350F 180C oven for about 35 minutes or until heated through. Broil, uncovered, for about 2 minutes or until browned and bubbly. Serve with crisp cucumber and red onion salad. 4 servings for $10.14CDN [Nov 95] Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g carbohydrate, very high source fibre, good source calcium, excellent source iron Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-] Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <> Date: Sat, 14 Dec 96 21:52:40 UT
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