Recipes

Simple Pasta Supper
(Makes about 6 cups)

8 ounces pasta spirals
1 tablespoon olive oil
1 onion chopped
1/4 cup chopped garlic
1 cup tomato juice or V-8 juice
1 15-ounce can red kidney beans, including liquid
2 cups finely chopped fresh kale
1/2 cup chopped fresh basil
1/4 teaspoon salt

Cook the pasta until just tender. Transfer to a colander. Rinse and drain. Set aside.

Heat the oil in a large skillet or pot. Add the onion and garlic and cook over high heat, stirring often until the onion begins to brown, about 6 minutes. Stir in 1/4 cup of water, scraping the pan to remove any bits of onion. Add the tomato juice, kidney beans with their liquid, kale and basil. Stir to mix, then cover and simmer until the kale is tender, about 5 minutes. Stir in the cooked pasta. Add salt to taste before serving.

Per cup: 126 calories; 5 g protein; 22 g carbohydrate; 2 g fat; 372 mg sodium

Recipe from Turn off the Fat Genes by Neal Barnard, M.D.

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