See below ingredients and instructions of the recipe
2 tb Butter
3 Garlic cloves, minced
2 Onions, chopped
2 Carrots, diced
1 tb Red wine vinegar
1/2 ts Dried rosemary, crushed
1/2 ts Pepper
1 pn Hot pepper flakes
3 c Spaghetti sauce
19 oz Can Romano or kidney beans,
-drained and rinsed
2 c Rotini pasta
2 c Broccoli, chopped
1/3 c Romano cheese, fresh grated
In nonstick skillet, melt butter over medium-low heat; cook garlic,
onions and carrots, covered, for about 10 minutes or until softened.
Stir in vinegar, rosemary, pepper and hot pepper flakes; cook,
covered, for about 15 minutes or until onions are very soft. Stir in
sauce; bring to boil. Reduce heat; simmer for about 5 minutes or
until thickened. Stir in beans; set aside.
Meanwhile, in large pot of boiling salted water, cook pasta for 5
minutes. Add broccoli; [tip: peel broccoli stalks so that they will
cook in the same amount of time as the florets.] cook for about 1
minute or until pasta is almost tender and broccoli is bright green
and still crisp. Drain and return to pot. Stir in tomato mixture.
Pour into greased 8-inch square baking dish; sprinkle with Romano
cheese. Cover with foil.
[Can be prepared to this point and cooled in refrigerator. Cove and
refrigerate for up to 4 hours. Let stand at room temperature for 30
minutes before baking. Add 30 minutes to baking time.]
Bake in 350F 180C oven for about 35 minutes or until heated through.
Broil, uncovered, for about 2 minutes or until browned and bubbly.
Serve with crisp cucumber and red onion salad.
4 servings for $10.14CDN [Nov 95]
Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g
carbohydrate, very high source fibre, good source calcium, excellent