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Add a photoПорций: 12
Ингредиенты
- 2 Tbsp. Butter
- 3 x Garlic cloves, chopped
- 2 x Onions, minced
- 2 x Carrots, diced
- 1 Tbsp. Red wine vinegar
- 1/2 tsp Dry rosemary, crushed
- 1/2 tsp Pepper
- 1 pch Warm pepper flakes
- 3 c. Spaghetti sauce
- 19 ounce Can Romano or possibly kidney beans, liquid removed and rinsed
- 2 c. Rotini pasta
- 2 c. Broccoli, minced
- 1/3 c. Romano cheese, fresh grated
Инструкции
- In nonstick skillet, heat butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 min or possibly till softened.
- Stir in vinegar, rosemary, pepper and warm pepper flakes; cook, covered, for about 15 min or possibly till onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 min or possibly till thickened. Stir in beans; set aside.
- Meanwhile, in large pot of boiling salted water, cook pasta for 5 min. Add in broccoli; [tip: peel broccoli stalks so which they will cook in the same amount of time as the florets.] cook for about 1 minute or possibly till pasta is almost tender and broccoli is bright green and still crisp. Drain and return to pot. Stir in tomato mix.
- 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 chill for up to 4 hrs. Let stand at room temperature for 30 min before baking. Add in 30 min to baking time.]
- Bake in 350F 180C oven for about 35 min or possibly till heated through.
- Broil, uncovered, for about 2 min or possibly till browned and bubbly.
- Serve with crisp cucumber and red onion salad.
- carbohydrate, very high source fibre, good source calcium, excellent source iron
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 12 servings | |
| Calories 433 | |
| Calories from Fat 160 | 37% |
| Total Fat 18.21g | 23% |
| Saturated Fat 10.62g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 907mg | 38% |
| Potassium 422mg | 12% |
| Total Carbs 43.46g | 12% |
| Dietary Fiber 3.8g | 13% |
| Sugars 8.38g | 6% |
| Protein 23.27g | 37% |
