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Bean Pasta Primavera















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


Bean pepper sauce
2 ½ cups white beans
1 ¼ cups vegetable stock
2 each sweet red bell peppers
roasted, peeled & seeded
1 teaspoon tarragon leaves
1 teaspoon thyme
1 teaspoon marjoram
1 pinch cayenne pepper
½ teaspoon salt
1 x black pepper
1 pound pasta, spinach spaghetti
2 pounds broccoli florets
1 pound asparagus
3 large sweet yellow bell peppers
3 bunches spinach
fresh, torn
½ cup basil
1 ½ tablespoons poppy seed
1 x salt and black pepper
to taste
8 each sundried tomatoes
oil packed, drained and slivered


Combine 1½ cup beans, stock and roasted peppers in food proc.

Blend until smooth and creamy. Fold in herbs, and season with cayenne or paprika, salt and pepper.

Set aside.

Cook pasta in boiling water according to package directions.

Meanwhile, prepare veggies.

Remove broccoli florets from stalks and cut into bite sized pieces.

Peel broccoli stalks and cut diagonally into ¼ inch thick slices.

Cut asparagus stalks diagonally into slices about 1 inch long.

Remove seeds from peppers and cut into long slivers.

Steam broccoli, asparagus and peppers until tender crisp--about 10 minutes and set aside.

Steam spinach 3 to 4 mins.

Cool, press out excess liquid and chop coarsley.

Place pasta in large warmed bowl. Add sauce, veggies, basil, poppy seeds, and remaining 1c white beans.

Toss gently to mix.

Season with salt and pepper and garnish with sun dried tomatoes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 598g (21.1 oz)
Amount per Serving
Calories 24510% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 382mg 16%
Total Carbohydrate 14g 14%
Dietary Fiber 12g 46%
Sugars g
Protein 40g
Vitamin A 446% Vitamin C 406%
Calcium 38% Iron 62%
* based on a 2,000 calorie diet How is this calculated?


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