Greek white beans and "pasta"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cans of cannellini beans or white kidney beans, rinsed.1 can petite diced tomatoes1 medium onion (about a cup minced) chipped fine.4 cloves of garlic, or more to taste (my family loves garlic)16 oz fresh spinach leaves1/2 cup sliced black olives3 cups vegetarian chicken broth1 cup white cooking wine1 bay leave1 T basil1 T olive oil1 t salt1 t white pepper6 ounces of low fat or non-fat feta cheese1/2 cup Parmesan cheese1 largish spaghetti squash, baked and scraped
in a largish pot or skillet, sweat the onions and garlic until translucent. Add tomatoes, chicken broth , wine and spices. Bring to a boil and simmer on medium for 30 minutes. Add beans and olives and simmer another 20 minutes or until starting to reduce down (this doesn't thicken without help. feel free to thicken with arrowroot powder or corn starch for a "saucier" effect)
Add spinach and stir, remove from heat.
In either the bowl you plan to serve or store in, add the spaghetti squash that has been scraped out of the shell into threads. Crumble the feta into it and add the Parmesan cheese and toss until the cheese is incorporated into the squash. Be careful not to turn the squash to mush.
Add the sauce mixture to the squash and fold everything together.
If you find that it is too "soupy", adding a slice of roasted garlic bread or a thin slice of toasted Italian bread in the bowl or plate before ladling over can reduce some of the "soupy" effect and add more substance to the dish.
Number of Servings: 12
Recipe submitted by SparkPeople user BEWITCHINGOPUS.
Add spinach and stir, remove from heat.
In either the bowl you plan to serve or store in, add the spaghetti squash that has been scraped out of the shell into threads. Crumble the feta into it and add the Parmesan cheese and toss until the cheese is incorporated into the squash. Be careful not to turn the squash to mush.
Add the sauce mixture to the squash and fold everything together.
If you find that it is too "soupy", adding a slice of roasted garlic bread or a thin slice of toasted Italian bread in the bowl or plate before ladling over can reduce some of the "soupy" effect and add more substance to the dish.
Number of Servings: 12
Recipe submitted by SparkPeople user BEWITCHINGOPUS.
Nutritional Info Amount Per Serving
- Calories: 174.4
- Total Fat: 5.9 g
- Cholesterol: 8.8 mg
- Sodium: 803.0 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 6.0 g
- Protein: 10.5 g
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