PASTA: Pasta With Jalapeno-Cheese Sauce

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* Exported from MasterCook *

 

Pasta With Jalapeno-Cheese Sauce

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 86

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Bh & G Low Fat Vegetarian

Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces packaged dried rotini

1 cup sliced cauliflower flowerets

1 cup sliced fresh mushrooms

1/4 cup sliced green onions -- (2)

3/4 cup evaporated skim milk

3 tablespoons all-purpose flour

3/4 cup beer

15 ounces canned reduced-sodium dark red kidney -- rinsed

and drained

beans

1 tablespoon bottled chopped green jalapeno peppers

1/4 cup shredded reduced-fat cheddar -- (1 ounce)

OR mozzarella cheese

 

The ridges in the corkscrew (rotini) pasta trap the bold flavors of the

spirited jalapeno pepper and cheddar cheese sauce.

 

Cook rotini according to package directions, except omit any oil or

salt. Drain and keep warm.

 

Meanwhile, in a medium saucepan cook the cauliflower, mushrooms, and green

onions in a small amount of boiling water for 3 to 4 minutes or until the

vegetables are crisp-tender. Drain and set aside.

 

In a covered screw-top jar shake together the evaporated milk and flour

until combined. Add to the saucepan. Stir in beer. Cook and stir over

medium heat until thickened and bubbly. Cook and stir for 1 minute

more. Stir in the vegetable mixture, kidney beans, and jalapeno

peppers. Heat through; reduce heat. Add cheddar or mozzarella cheese;

stir until cheese is melted. Serve cheese mixture over the cooked

rotini. Makes 4 main-dish servings.

 

Bean Wisdom If you're a sodium-watcher, replacing canned beans with cooked

beans in recipes can save you considerable amounts of sodium. For example,

1/2 cup of cooked navy beans (no salt added) contains 1 mg sodium. The

same amount of canned navy beans contains more than 580 mg.

 

A 15-ounce can of beans equals about 1 3/4 cups drained beans. When a

recipe calls for a cup measure of cooked beans, it's helpful to know that 1

pound of dry beans amounts to about 21/2 cups uncooked beans and yields

about 6 to 7 cups cooked beans.

 

Start to finish: 30 minutes

 

Per serving: 408 Calories; 3 G Total fat; 1 G Saturated fat; 6 MG

Cholesterol; 281 MG Sodium; 75 G Carbohydrate; 8 G Fiber; 21 G Protein.

 

 

 

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