Italian Vegetable Pasta
1/2 lb. pasta of your choice
1/2 c. onion, finely chopped
1 Tbsp olive oil
1-2 cloves garlic, finely chopped
28 oz. can whole tomatoes packed in puree (or use 1 1/2 to 2 lbs.
fresh tomatoes, chopped)
2 c. broccoli, chopped
1 15-oz. can kidney beans drained and rinsed.
1/2 to 3/4 tsp sugar (to taste)
1/4 tsp crushed red pepper
8 pitted black olives, sliced
2 tsp dried basil
2 Tbsp parmesan cheese preferably fresh grated
Prepare pasta according to package directions.
Meanwhile, heat oil in large skillet or Dutch oven and add onion.
Cook over medium-high heat about 5 minutes, stirring frequently to
prevent browning. Add chopped garlic, cook about 1 minute.
Add tomatoes, chopping them as you add the pan; add puree from can as
well. Add broccoli, drained kidney beans, sugar and crushed red
pepper. Bring to boil, then cover and simmer about 15 minutes to blend
flavors.
Just before serving, stir in olives, basil and parmesan. Serve over
pasta.
Serves 4, with 420 calories and 6 grams fat per serving.
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