Cook the pasta and drain, reserving 1 cup of the water. In a large pot, heat the oil and add the next 10 ingredients. Cook until the vegetables are slightly tender. Add the reserved pasta water, chicken stock, Romano beans, pasta and simmer for 30-40 minutes. Adjust the seasonings and serve topped with grated cheese. NOTES : From La Cucina di Pasquale ISBN 0-919157-00-9 bd. ISBN o-919157-01-7 pa. Horizon Publishing Limited, Toronto, Ontario, Canada. Recipe by: Pasquale Carpino Posted to MC-Recipe Digest V1 #570 by Peg Baldassari <firstname.lastname@example.org> on 97
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 38 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 7.2mg||2 %|
|Sodium 489.4mg||17 %|
|Potassium 461.9mg||12 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 12.5g|
|Protein 7g||10 %|
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Calories per serving: 119
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