 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 tablespoons extra-virgin olive oil |
6 shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces |
3 large garlic cloves, minced |
1 leek, white and tender green parts only, halved lengthwise and sliced |
6 cups vegetable stock |
1 cup drained canned italian tomatoes, coarsely chopped |
salt and freshly ground pepper |
1 cup tubetti pasta (1/4 pound) |
1/2 pound wax beans, cut into 1-inch pieces |
1/2 pound baby zucchini, cut into 1/2-inch rounds |
1 cup drained canned white beans |
1/2 cup frozen baby peas, thawed |
2 tablespoons chopped basil |
Directions:
1. Heat 1 tablespoon of the olive oil in a large casserole. Add the mushrooms, garlic and leek and cook over moderate heat, stirring, until barely softened. Add the stock and tomatoes, season with salt and pepper and bring to a boil. Add the pasta and cook until barely softened, about 4 minutes. Add the wax beans, zucchini and white beans, cover partially and cook until tender. Stir in the peas and basil. Drizzle with the remaining 1 tablespoon of olive oil and serve.
2. Notes: One Serving 249 calories, 6.1 gm total fat, 0.8 gm saturated fat, 41 gm carb.
|
|