Try this Spaghetti with White Bean Sauce recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a nonstick frying pan. Add the garlic, onion, bell pepper, and celery and cook over medium heat until soft but not brown, about 4 minutes. Stir in the white beans and cook for 1 minute. Add the stock or bean liquid, half the parsley, pepper flakes and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft, about 20 miu=nutes. Coarsely mash the beans with a fork. Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti sauce in a large shallow bowl and mix well. Sprinkle spaghetti with the remaining parsley and serve at once with freshly grated cheese on top. Nutritional info per serving: 347 cal; 74g pro, 62g carb, 5g fat (13%), 1.8g fiber, .4mg chol. 27g sod Exchanges: .2 veg, 3.6 bread, .4 meat, .7 fat Source: High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen (Viking) Miami Herald, 9/14/95 format: 8/10/96, Lisa Crawford Posted to MM-Recipes Digest V3 #217 Date: 11 Aug 96 21:09:05 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 24 | ||
Calories from Fat: 16 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 78.5mg | 3 % | |
Potassium 29.1mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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