Pasta Recipes

Pasta Fagioli Soup

15 oz. blackeyed peas, canned, rinsed and drained
1 onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
29 oz. canned diced tomatoes, undrained
29 oz. water
4 tsp. beef bouillon granules
1 tsp. dried basil
1/4 tsp. dried marjoram
1/4 tsp. hot pepper sauce
1/8 tsp. crushed red pepper
1/8 tsp. ground black pepper
1 tsp. salt
1 cup pasta, cooked

Add all ingredients except pasta to a slow cooker. Stir well, cover. Cook on high 4-6 hours; on low 8 hours. Add pasta just before serving.

Nutritional information per serving (serves 6): 161 calories; 1g fat (6 percent calories from fat); 7g protein; 32g carbohydrate; 0mg cholesterol; 610mg sodium.

Beef With Bow Tie Pasta
Recipe courtesy of Ediets website.

1/2 lb. flank steak, trimmed of fat
2 cups fresh or frozen green beans
1/2 cup onions, sliced
1 cup fat-free beef broth
8 oz. bow tie pasta
1/2 cup tomato sauce
1 1/2 tsp. dried basil
2 Tbsp. sun-dried tomatoes (not packed in oil), chopped
1 dash pepper
1 Tbsp. grated Parmesan cheese

Spray 12" skillet with non-stick spray. Trim fat from beef; cut into 2" strips. Cut strips crosswise into 1/8" slices. Heat skillet over medium heat until hot. Cook green beans, onions, and 1/2 cup of the broth 5-7 minutes, stirring occasionally until liquid has evaporated. Remove vegetables from skillet. Add beef to skillet, cook, stirring frequently, about 2 minutes or until beef is no longer pink. Return vegetables to skillet. Add remaining broth and all remaining ingredients except cheese. Cook, stirring frequently, about 2 minutes or until hot. Sprinkle with cheese.

Makes 4 servings. Nutritional values per serving: 375 calories; 7g fat (18 percent calories from fat); 28g protein; 52g carbohydrate; 30mg cholesterol and 427mg sodium.