* Exported from MasterCook *

               Low-Fat Spaghetti with White Bean Sauce

Recipe By     : Steven Raichlen's High Flavor Low-Fat Vegetarian Cooking
Serving Size  : 2     Preparation Time :0:00
Categories    : Pasta 6 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  2             cloves  garlic -- minced
  1                     red onion -- finely chopped
     1/2         stalk  celery -- cut into 1/4" dice
  1                cup  navy beans, canned -- navy or great northern, cooked
     1/4           cup  parsley -- finely chopped
     1/2      teaspoon  hot pepper flakes -- optional
  1                cup  vegetable broth
                        salt and pepper -- to taste
  10            ounces  cooked spaghetti
  2             ounces  nonfat parmesan cheese

Heat olive oil in non-stick frying pan. Add garlic, onion, bell pepper, and celery
and cook over medium heat until soft. 
Stir in white beans and add vegetable stock, half the parsley, the pepper flakes 
(if using) and salt and pepper to taste. Simmer until beans are quite soft. 
Coarsely mash half the beans with a fork. Cook spaghetti until al dente. Drain well. 
Transfer spaghetti and bean sauce to a large shallow bowl and mix well. 
Sprinkle the spaghetti with remaining parsley and serve at once with freshly 
grated cheese on top.

Description:
  "6 Points Per Serving"
Source:
  "Shared by: Dancer^"

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Per serving: 596 Calories (kcal); 10g Total Fat; (15% calories from fat); 
30g Protein; 98g Carbohydrate; 24mg Cholesterol; 1621mg Sodium
Food Exchanges: 5 Grain Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 
1/2 Other Carbohydrates

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