PASTA WITH RED PEPPERS, GREENS, WHITE BEANS, GARLIC, AND LEMON ZEST
paster with red pepper, greens and white beans, garlic and lemon zest
A vegetarian diet is sparce in fat and saturated fat - here is another recipe from Ornish's eat More, Weigh Less book. His heart disease patients unclogged their arteries with receipes such as this one.
1/2 cup white beans, soaked in
1 bay leaf
4 garlic cloves, peeled
1/3 cup vegetable stock
2 red bell peppers, cut into 1/2"
4 cups Swiss chard or escarole,
washed well and cut into 1/2"
1 Tbs. grated lemon zest
1/2 tsp. salt
Freshly ground pepper
2 Tbs. lemon juice
1/4 pound penne pasta, uncooked
1/4 pound farfalle pasta, uncooked
Rinse the beans, put them in a saucepan, and cover with 2 cups cold water. Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat. Reduce the heat and simmer until tender, 45 to 60 minutes. Remove the pot from the heat.
Bring the vegetable stock to a simmer in a saute pan over moderate heat. Add the pepper strips and simmer for 5 to 8 minutes, then add the greens, 2 cloves of garlic that have been minced, and lemon zest and stir well, until the greens are wilted, 3 to 4 minutes. 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. Warm through. Season to taste with the salt, pepper, and lemon juice.
Meantime, cook the pasta according to the package directions. Drain and toss with the beans and vegetables. Serves 4.
Sodium: 410 mg
Protein: 14 grams
Carbs: 60 grams
Fiber: 6 grams
Cholesterol: 0 mg
Fat: 1 gram
(4% of calories)
Sat. Fat: 0 grams
(0% of calories)