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Bowtie Pasta With Red Beans And Grilled Tomaotes

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* Exported from MasterCook *

 

Bowtie Pasta With Red Beans And Grilled Tomaotes

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 104

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups canned or cooked red beans

1 tablespoon olive oil

2 tablespoons cider vinegar

1/2 pound bowtie pasta

1 1/2 cups finely chopped broccoli florets

1/4 cup chopped fresh parsley

3 scallions -- minced

2 tablespoons chopped fresh basil -- up to 3

Basic Vinaigrette

as needed to moisten the salad

(see separate recipe)

salt and freshly ground pepper -- to taste

1 1/2 pounds grilled ripe juicy tomatoes -- chopped

 

6 to 8 servings

 

Combine the beans in a container with the oil and vinegar, mix well, then

cover and refrigerate for several hours or overnight.

 

Cook the pasta al dente, drain and rinse until cool. Combine in a large

serving bowl with the beans and remaining ingredients except the

tomatoes. Toss well and refrigerate until needed.

 

Once the grill is going, grill the tomatoes and toss them into the salad.

 

Note: Grilling Tomatoes: Tomatoes tend to get soft very quickly on the

grill, and they are tricky to turn, but the results are tasty and worth the

effort. I like to stick with the simple taste of Olive Oil-Lemon Marinade

(page 113) for really good summer tomatoes, but tomatoes not at their peak

of flavor can benefit from the stronger taste of Teriyaki Marinade or Curry

Marinade (see separate recipes).

 

Slice large, firm tomatoes at least 1/2 inch thick or cut plum tomatoes in

half lengthwise and brush lightly with marinade. Grill on both sides until

the edges brown, about 5 to 8 minutes total. Cherry tomatoes work well in

kebabs.

 

Calories: 194, Total fat: 7 g, Carbohydrate: 26 g, Cholesterol: 0 g,

Protein: 6 g, Sodium: 28 mg

 

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