Paulette Vickery's Recipes

Tuscan Pasta

main dish, meats

2 teaspoon olive oil
1 each onion, chopped
2 teaspoon minced garlic, in a jar
1 can red kidney beans, 19oz
1 can italian stewed tomatoes 14oz
1/4 lb canadian bacon, in strips
1/4 cup dry red wine
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
4 cup hot cooked pasta

Heat oil in a large nonstick skillet. Add onion and garlic and cook until tender, about 5 minutes. Drain and rinse beans. Add beans, tomatoes, bacon, wine, basil, oregano, and pepper, to the skillet, and bring to a boil. Reduce the heat and simmer uncovered until slightly thickened, about 15 minutes. Place the pasta in a large serving bowl, top with the sauce, and toss to coat. Per serving: calories 404, total fat 6 G, saturated fat 1 G, cholesterol 14 MG, sodium 1020 MG, carbohydrate 65 G, fiber 10 G, protein 21 G, calcium 78 MG, points 7.

Yield: 4 servings



NYC Nutrilink:

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