Ornish/Pasta with Red Peppers, Greens, White Beans, Garlic, and Lemon Zest

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " August 03, 2000 " >

<Summ>

<Nam>

Pasta With Red Peppers, Greens, White Beans, Garlic, and Lemon Zest

</Nam></Summ>

<RcpE name= " Pasta With Red Peppers, Greens, White Beans, Garlic, and Lemon Zest "

author= " Eat More, Weigh Less by Dean Ornish " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Pasta With Red Peppers, Greens, White Beans, Garlic, and Lem

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup white beans -- soaked in water over

1 bay leaf

4 garlic cloves

1/3 cup vegetable stock

2 red bell peppers -- cut in 1/2-inch stri

4 cups swiss chard or escarole -- washed well and cut

1 tablespoon grated lemon'zest

salt

freshly ground pepper

2 tablespoons lemon juice

1/2 pound penne and farfalle pasta

 

Rinse the beans, put them in a saucepan, and cover with 2 cups cold water. Add

the bay leaf, and 2 cloves of garlic and bring to a boil over high heat. Reduce

the heat and simmer until tender, 45 to 60 minutes. Remove the pot from the

heat.

 

Bring the vegetable stock to a simmer in a sauté pan over moderate heat. Add the

pepper strips and simmer for 5 to 8 minutes, then add the greens, 2 cloves of

garlic that have been minced, and lemon zest and stir well, until the greens are

wilted, 3 to 4 minutes. Drain the beans (most of the liquid will have been

absorbed) from the cooking liquid with a slotted spoon and add them to the

peppers and greens. Warm through. Season to taste with salt, pepper, and lemon

juice.

 

Meantime, cook the pasta according to directio

ns. Drain and toss with the beans and vegetables.

 

NOTE: This can be made with roasted peppers, in which case steam the greens, as

above, in the stock and add the peppers with the

beans. Also, any remaining bean liquid could be used as a pasta sauce; you will

have enough for 1/2 pound.

 

Serving size = 1 2/3 cups vegetables and 2 ounces pasta 195 calories 1. 2 grams

fat 0 milligrams cholesterol 394.7 milligrams sodium

without added salt

 

Source:

" Joyce Goldstein "

Copyright:

" 1993 by Dean Ornish "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 240 Calories (kcal); 1g Total Fat; (4% calories from fat); 14g

Protein; 46g Carbohydrate; trace Cholesterol; 283mg

Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : The fleshy peppers play nicely off the rich white beans, accented by the

tart greens and lemon.

 

Formatted using MC Tagit by KES 8/3/00.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 2 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " white beans " unit= " cup " qty= " 1/2 " >

<IPrp>

soaked in water overnight

</IPrp>

</IngR>

<IngR name= " bay leaf " qty= " 1 " ></IngR>

<IngR name= " garlic cloves " qty= " 4 " ></IngR>

<IngR name= " vegetable stock " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " red bell peppers " qty= " 2 " >

<IPrp>

cut in 1/2-inch strips

</IPrp>

</IngR>

<IngR name= " swiss chard or escarole " unit= " cups " qty= " 4 " >

<IPrp>

washed well and cut into 1/2-inch strips

</IPrp>

</IngR>

<IngR name= " grated lemon'zest " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " salt " ></IngR>

<IngR name= " freshly ground pepper " ></IngR>

<IngR name= " lemon juice " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " penne and farfalle pasta " unit= " pound " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Rinse the beans, put them in a saucepan, and cover with 2 cups cold water. Add

the bay leaf, and 2 cloves of garlic and bring to a

boil over high heat. Reduce the heat and simmer until tender, 45 to 60 minutes.

Remove the pot from the heat.

</DirT>

<DirT>

Bring the vegetable stock to a simmer in a sauté pan over moderate heat. Add the

pepper strips and simmer for 5 to 8 minutes, then

add the greens, 2 cloves of garlic that have been minced, and lemon zest and

stir well, until the greens are wilted, 3 to 4 minutes.

Drain the beans (most of the liquid will have been absorbed) from the cooking

liquid with a slotted spoon and add them to the

peppers and greens. Warm through. Season to taste with salt, pepper, and lemon

juice.

</DirT>

<DirT>

Meantime, cook the pasta according to directions. Drain and toss with the beans

and vegetables.

</DirT>

<DirT>

NOTE: This can be made with roasted peppers, in which case steam the greens, as

above, in the stock and add the peppers with the

beans. Also, any remaining bean liquid could be used as a pasta sauce; you will

have enough for 1/2 pound.

</DirT>

<DirT>

Serving size = 1 2/3 cups vegetables and 2 ounces pasta 195 calories 1. 2 grams

fat 0 milligrams cholesterol 394.7 milligrams sodium

without added salt

</DirT>

</DirS>

<Srce>

Joyce Goldstein

</Srce>

<CpyR>

1993 by Dean Ornish

</CpyR>

<Note>

The fleshy peppers play nicely off the rich white beans, accented by the tart

greens and lemon. & #013; & #010; & #013; & #010;Formatted

using MC Tagit by KES 8/3/00.

</Note>

</RcpE></mx2>