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Pasta with Tomatoes, White Beans, and Pepperoni

 

147

Yield

2

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 each garlic cloves
thinly sliced
1 tablespoon olive oil
¼ cup onions
chopped
cup pepperoni
coarsely chopped
*
16 ounces italian plum (roma) tomatoes
chopped
½ teaspoon basil
crumbled
*
¼ teaspoon oregano
crumbled
*
¼ teaspoon red pepper flakes
hot
*
cup white beans
canned, drained, rinsed
1 tablespoon parsley leaves
minced
¼ pound pasta
tubular

Directions

In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden.

Remove it with a slotted spoon and discard.

Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes.

Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste.

Simmer the mixture, stirring occasionally, for 5 minutes.

Add the beans and parsley, and simmer the sauce, covered partially, for 5 to 7 minutes, or until it is thickened slightly.

In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well.

In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 40917% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 24g 24%
Dietary Fiber 9g 35%
Sugars g
Protein 32g
Vitamin A 33% Vitamin C 46%
Calcium 11% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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