4 oz Eggless vegetable-flavored pasta, (*)
2 cup Low sodium vegetable bouillon, from pasta water
2 large Garlic cloves, smashed and chopped
1/4 cup Chopped sweet onions, approximate
1 1/3 cup Red and green bell peppers, chopped
2 tbsp Anaheim chili pepper, roasted and chopped
1 cup White beans, cooked (navy and/or flageolet)
30 g Greek olives, rinse, pit and chop (about 4 each)
1/4 tsp Lemon zest, or more, julienned
1 tbsp Fresh lemon juice
1/2 tsp Cornstarch
Salt and pepper
Chopped fresh basil, optional
1/4 tsp Olive oil, optional flavoring
3 French rolls
3 tsp Crumbled feta cheese, or Manouri cheese
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(*) PASTA: eg. PastaZesta: Spinach and nutmeg flavored fettucini or other spaghetti. Cook the pasta in a big pot of water and drain, reserving 2 cups of the cooking liquid. Dissolve 2 teaspoons vegetable base (bouillon) in the pasta water.
Heat a wok and add the garlic, onion, and raw peppers to the dry pan; add 1/4 cup of the broth and cook until soft (about 3 minutes). Add chopped Anaheims (or jalapenos), cooked beans, chopped olives, lemon zest to taste and lemon juice. Add all but 1/4 cup of the broth and heat through. Dissolved the cornstarch with the remaining 1/4 cup of broth and add to the wok; heat; stir to combine and thicken. Adjust seasoning with salt, pepper, small amount of basil and olive oil, as desired. Add the cooked pasta to the pan and toss to blend. Serve hot with crusty bread or roll, and feta (if desired).
Better than we thought it would be: the flavors blended. This is a lowfat variation on recipe p.146 in Vegetable Heaven.
HALF: 601 cals, 8.4 g fat, 10.5% THIRD: 401 cals, 5.6 g fat, 10.6%
Recipe by: mollie Katzen's Vegetable Heaven (1997) /patH
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