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Pasta w/Red Peppers, Greens, Beans, Garlic & Lemon Zest

Title: Pasta w/Red Peppers, Greens, Beans, Garlic & Lemon Zest is a home-style recipe. Serves 4. Categories: Low-fat, Vegetarian 1/2 c White beans -- soaked in water overnight 1 Bay leaf 4 Garlic cloves; peeled 1/3 c Vegetable stock 2 Red bell peppers -- cut into 1/2-inch strips 4 c Swiss cha...

Ingredients

• 1
• 4
• 1/3 cup
• 2

Method (preview)

1. 1

   Categories: Low-fat, Vegetarian 1/2 c White beans

2. 2

   Cut into 1/2-inch strips 4 c Swiss chard or escarole

3. 3

   Washed well and cut

4. 4

   Rinse the beans, put them in a saucepan, and cover with 2 cups cold water.

5. 5

   Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat.

6. 6

   Reduce the heat and simmer until tender, 45 to 60 minutes.

7. 7

   Remove the pot from the heat.

8. 8

   Bring the vegetable stock to a simmer in a saute pan over moderate heat.

9. 9

   Add the pepper strips and simmer for 5 to 8 minutes, then add the greens,

10. 10

    2 cloves of garlic that have been minced, and lemon zest and stir well, until the greens are wilted, 3 to 4 minutes.

11. 11

    Drain the beans (most of the liquid will have been absorbed) from the cooking liquid with a slotted spoon and add them to the peppers and greens.

12. 12

    Warm through.

13. 13

    Season to taste with the salt, pepper, and lemon juice.

14. 14

    Meantime, cook the pasta according to the package directions. Drain and toss with the beans and vegetables.

15. 15

    Calories: 319

16. 16

    Protein: 14 grams

17. 17

    Carbs: 63 grams

18. 18

    Sodium: 356 mg

19. 19

    Fat 2 grams (6% of calories)

20. 20

    Published in: Eat More, Weigh Less - by Dean Ornish, M.D.

21. 21

    Typed for you by Karen Mintzias