My DD is sick this week, and while her tummy's too upset for all but the simplest of food, Mama needs to keep her strength up (as well as feed the baby-to-be) so I quickly whipped up a batch of this -- my idea of healthy comfort food.
WW POINTS® values per serving 5
Servings 4
A great one dish dinner, this is my favorite way to serve broccoli rabe. The natural sweetness of tomatoes offsets the bitterness of this dark green vegetable perfectly. A small pasta shape works best, cooked aldente so it can soak up a bit of the juices. Make sure to salt to taste!
Ingredients
1 1/2 cups cooked navy beans
1 medium onion
1 1/2 cups canned diced tomatoes
1 1/2 cups cooked whole wheat pasta
1 Tbsp raisins
12 small olives
2 garlic cloves
1 cup tomato sauce
1 bunch broccoli rabe
Instructions
(NOTE: it takes about 2 3/4 oz of dry pasta to get 1 1/2 cups cooked)
Brush a large regular skillet w/grapeseed oil. Saute diced onion till starting to soften, using scant splashes of veggie broth to deglaze as needed. Add broccoli rabe, saute till starting to soften. Add diced tomatoes w/liquid, raisins, garlic & sliced olives, simmer till broccoli rabe is tender but firm. Again, use veg broth as necessary to keep from drying out.Stir the beans, tomato sauce & pasta in gently, warm through and serve.
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