Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Pasta
2 tb Olive oil
3 Garlic cloves -- slivered
3 Tomatoes, plum -- chopped
2 c Tomato sauce -- low sodium
1/4 c -- water
3 Parsley sprigs -- chopped
2 ts Oregano
2 ts Basil
2 c Broccoli florets
2 c Navy beans -- cooked
1/4 c Olives, black -- slivered
Salt and pepper to taste
Chopped parsley for garnish

Cook pasta acording to package directions. Drain well. You should have
about six cups of cooked pasta.

In a large pot, heat oil and saute garlic until lightly browned. Stir
in tomatoes. Add tomato sauce, water, parsley, oregano and basil.
Cook, uncovered, over medium heat, mashing tomatoes with a spoon.
When sauce thickens (about 8 minutes), add broccoli. Simmer, covered,
until broccoli is tender but still crunchy, about 5 more minutes.

Add beans and olives, and mix well.Simmer, covered, until heated
through.Stir in pasta.Add salt and pepper,sprinkle withparsley and
serve. Serves 5.

Per serving: 488 cal; 21 g prot; 9 g fat; 85 g carb; 0 chol; 306 mg
sod Source: Vegetarian Times, January, 1992/MM by DEEANNE

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