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Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: In nonstick skillet, melt butter over medium-low heat; cook garlic, onions
and carrots, covered, for about 10 minutes or until softened. Stir in
vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about
15 minutes or until onions are very soft. Stir in sauce; bring to boil.
Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans;
set aside.
Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes.
Add broccoli; [tip: peel broccoli stalks so that they will cook in the same
amount of time as the florets.] cook for about 1 minute or until pasta is
almost tender and broccoli is bright green and still crisp. Drain and
return to pot. Stir in tomato mixture. Pour into greased 8-inch square
baking dish; sprinkle with Romano cheese. Cover with foil.
[Can be prepared to this point and cooled in refrigerator. Cove and
refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes
before baking. Add 30 minutes to baking time.]
Bake in 350F 180C oven for about 35 minutes or until heated through. Broil,
uncovered, for about 2 minutes or until browned and bubbly.
Serve with crisp cucumber and red onion salad.
Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g carbohydrate,
very high source fibre, good source calcium, excellent source iron
| Ingredients:
2 Tablespoon(s) Butter
3 Garlic cloves, minced
2 Onions, chopped
2 Carrots, diced
1 Tablespoon(s) Red wine vinegar
1/2 Teaspoon(s) Dried rosemary, crushed
1/2 Teaspoon(s) Pepper
1 Pinch(s) Hot pepper flakes
3 Cup(s) Spaghetti sauce
19 Ounce(s) kidney beans
2 Cup(s) Rotini pasta
2 Cup(s) Broccoli, chopped
1/3 Cup(s) Romano cheese, fresh grated |
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