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Pasta Bean Toss


2 medium red onions, thinly sliced
2 large garlic cloves, minced
1 teaspoon vegetable oil
5 carrots, peeled, sliced julienne style
2 cups raw broccoli florets
3 tablespoons Worcestershire sauce
2 tablespoons dried or 4 tablespoons fresh basil
2 cups red kidney beans, cooked or a 15-ounce can red kidney beans, rinsed
2 cups white kidney beans, cooked or a 15-ounce can white kidney beans, rinsed
12 very ripe plum tomatoes, diced or a 16-ounce can salt-free tomato sauce
1 pound penne or small pasta, cooked
1/2 cup Parmesan cheese


Follow directions on the package for boiling pasta. While pasta is cooking, In a large frying pan, saute onions and garlic in oil until tender, about two minutes. Add remaining vegetables, tomato sauce, Worcestershire sauce, and basil. Simmer for four minutes. Add beans. Simmer for another one to two minutes or until vegetables are tender. Add hot pasta and cheese. Toss and serve.

Makes 15 cups.

Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per 1 Cup Serving


Calories: 135
Fat: 1.5 g
Cholesterol: 2.5 mg
Sodium: 115 mg
Dietary Fiber: 5.5 g