Elbows with Sweet Pepper and Bean Sauce (Low-Fat)
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INGREDIENTS 1 pound elbows, medium-sized shells, spirals, wagon wheels or penne
2 teaspoons vegetable or olive oil
2 yellow or red bell peppers, seeded, ribs removed and diced
1 onion, chopped
3 garlic cloves, chopped
1-1/2 cups water
2 large ripe tomatoes, seeded and chopped or 1 (14-1/2-ounce) can Italian-style
tomatoes, drained and chopped
1/2 cup tomato sauce
1-1/2 teaspoons tomato paste
1 teaspoon vegetable bouillon granules
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves, crumbled
1/2 pound dried Great Northern White Beans, cooked, or 1 (16-ounce) can Great Northern
White Beans, rinsed and drained
Freshly ground pepper
1-1/2 tablespoons grated Parmesan cheeseCook pasta according to package directions; drain.
In a large saucepan over medium heat, heat oil. Add bell peppers, onions and garlic. Cover and cook 10 minutes or until tender, stirring occasionally.
Add tomatoes, 1-1/2 cups water, tomato sauce, tomato paste, bouillon and thyme; mix well. Stir in beans; reduce heat to medium-low. Cover and simmer about 30 minutes or until thickened.
To serve, toss bean mixture with cooked pasta; season to taste with freshly ground pepper and sprinkle with Parmesan cheese.
Makes 8 servings