tiberio cannellini carrot sauce for pasta

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Cannellini Carrot Sauce for Pasta

 

Recipe By :Jeanne Tiberio

Serving Size : 8 Preparation Time :0:00

Categories : Jeanne_Tiberio New Import

Vegetarian VegHomestyle

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

6 cloves garlic -- whole

1 small onion -- chopped

1 teaspoon olive oil

1/2 cup white wine

3 cups water

1 cup sliced carrots

8 pieces sun-dried tomatoes -- softened, chopped

1 cup cooked cannellini beans -- rinsed and drained

1 teaspoon fresh basil -- half measure if dried

1/4 teaspoon oregano

1 teaspoon salt

1 bay leaf

1 cup skim milk

 

In a saucepan, saute garlic and onion in the oil for a minute. Add the wine and

cook for another few minutes. Add remaining ingredients, except for the milk.

Heat for 15 to 20 minutes, until the carrots are done. Remove bay leaf and add

ingredients to a blender. Puree for 8 to 10 seconds. Return to saucepan, add

milk, and heat thoroughly.

 

Description:

" Appetizers, Dips, Dressings and Sauces page 57 "

Source:

" Vegetarian Homestyle Cooking: Guide to Heart Healthy Lowfat Eating "

S(VegRecipes):

" Hanneman (kitpath) on 14-Mar-2002 "

Copyright:

" 1998 ISBN 0-7611-0002-4 "

Start to Finish Time:

" 0:45 "

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Per Serving (excluding unknown items): 71 Calories; 1g Fat (12.2% calories from

fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 401mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 0 Fat.

 

NOTES : The beans and milk in this sauce complement the protein in the pasta.

You can make the sauce thinner or thicker by slowly adding the milk, adding more

if necessary to get the desired consistency.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 512 0 0 0 0 0

 

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