Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------BEAN-PEPPER SAUCE--------------------------
2 1/2 c Beans, white; cooked 1 1/2 tb Tarragon; chopped OR
1 1/4 c Vegetable stock 1 ts Tarragon, dried
2 Bell peppers, red; peeled, 1 tb Thyme; chopped OR
--seeded and roasted, OR 1 ts Thyme, dried
7 oz (jar) red peppers, roasted; 1 1/2 tb Marjoram; chopped OR
-drained 1 ts Marjoram, dried

---------------------------PASTA--------------------------------
1 lb Spaghetti, spinach (or udon -torn
-noodles or whole wheat 1/2 c Basil leaves, fresh;
-pasta) -shredded
2 lb Broccoli (about 6 stalks) 1 1/2 c Poppy seeds
1 lb Asparagus (about 2 2/3 cups) Salt and pepper to taste
3 lg Bell peppers, yellow or red 8 Tomatoes, sun-dried, oil-
3 Spinach bunches; trimmed and -packed; drained, slivered

Sauce: Combine 1 1/2 cups beans, stock and roasted peppers in a food
processor. Blend until smooth and creamy. Fold in herbs, ad season
with cayenne or paprika, salt and pepper. Set aside.

Pasta: Cook pasta in boiling water according to package directions.
Meanwhile, prepare vegetables.

Remove broccoli florets from stalks and cut into small, bite-sized
pieces. Peel broccoli stalks and cut diagonally into 1/-inch thick
slices. Cut asparagus stalks diagonally into 1/4-inch thick slices.
Cut asparagus stalks diagonally into slices about 1 inch long. Remove
seeds from peppers and cut into long slivers. Steam broccoli,
asparagus and peppers until tender-crisp, about 10 minutes; remove
from steamer and set aside. Steam spinach for 3 to 4 minutes. Cool,
press out excess liquid and chop coarsely.

Place pasta in a large warmed bowl. Add sauce, vegetables, basil,
poppy seeds and remaining 1 cup white beans. Toss gently to mix.
Season with salt and pepper and garnish with sun-dried tomatoes.
Serves 6.

Hint: To roast bell peppers, place under broiler for 8 to 12
minutes, until skin is charred, turning freqently. Remove from
broiler, place in a paper bag and close the top. Let stand about 10
minutes. Take peppers out of bag andpeel off the charred skin. Slice
peppers into strips and remove seeds.

Per serving: 430 cal; 20 g prot; 2 g fat; 82 g carb; 0 chol; 694 mg
sod; 15 g fiber.

From the files of DEEANNE

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