pasta - Summer Pasta with Citrus Sauce and White Beans

[Guest guest]

* Exported from MasterCook *

 

Summer Pasta with Citrus Sauce & Navy Beans

 

Recipe By :Burt, Goldberg, and Rhodes

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 yellow pepper -- roasted and diced

1/2 cup orange juice

3 tablespoons lemon juice

3 tablespoons olive oil

8 scallions -- minced

1/2 cup sun-dried tomatoes -- cut into thin strips

2 tomatoes -- diced

1 clove garlic -- minced

1 tablespoon fresh rosemary -- finely chopped

1 can navy beans -- drained and rinsed

3 ounces feta cheese -- crumbled

1 pound asparagus -- cut in 1 inch lengths

8 ounces pasta shells

9 ounces low-fat tortellini -- cheese and herb

 

Put pasta water on to boil, salting lightly if desired.

 

Combine the first 11 ingredients in a serving bowl (from the orange juice

through the feta). This can be done a day ahead. Stir regularly to cover

ingredients with the citrus juices.

 

When the pasta water comes to a boil, cook the asparagus for 3 to 4 minutes,

depending on its thickness, or until firm tender. Remove with a slotted spoon

and add to combined ingredients. Toss well to cover with juices. Cook tortellini

and pasta shells until firm tender. Drain pasta and combine it with the

marinating vegetables. Toss well and serve immediately. The merging of the hot

pasta with the cool veggies results in the perfect serving temperature for this

dish.

Makes 8 servings.

 

Notes: This pasta is delicious warm, just after it has been assembled, or cold

as a salad.

 

Serving suggestion: Serve with crusty whole grain rolls.

 

Nutrient calculations (per 1-1/4 cup serving):

Calories 376, Total Fat 11 g. (Sat. 3.2 g.), Cholesterol 24 mg., Carbohydrate 55

g.,

Dietary Fiber 1.3 g., Protein 17 g., Sodium 461 mg., Calcium 159 mg., Iron 3.6

Mg.

Exchanges: 3 starch, 1 vegetable, 1 medium fat meat, 1 fat

 

 

Source:

" High Fit - Low Fat Vegetarian "

Copyright:

" 1996 ISBN #0-9649656-1-5 "

 

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

 

Per Serving (excluding unknown items): 305 Calories; 8g Fat (24.3% calories from

fat); 13g Protein; 46g Carbohydrate; 9g Dietary Fiber; 9mg Cholesterol; 196mg

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

1/2 Fat.

 

 

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