Tuscan Vegetable Ragout

Name: Tuscan Vegetable Ragout Recipe
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 t. olive oil; 3 cl. Garlic minced; 2 zucchini half-mooned; 1 8 oz. can diced tomatoes; 2 15oz. cans cannellini beans drained and rinsed; 1 15 oz. can artichoke hearts quartered; 2 T Kalamata olives chopped; 1 T. capers chopped; � c. chopped fresh basil; Salt and pepper to taste; Whole wheat penne pasta

(1)

Minutes to Cook: 30

Number of Servings: 8

Ingredients

2 t. olive oil3 cl. Garlic, minced2 zucchini, half-mooned1 8 oz. can diced tomatoes2 15oz. cans cannellini beans drained and rinsed1 15 oz. can artichoke hearts, quartered2 T Kalamata olives, chopped1 T. capers, chopped� c. chopped fresh basilSalt and pepper to tasteWhole wheat penne pasta

Directions

Heat oil in large skillet over med heat. Add garlic and zucchini, cover and cook until softened, about 5 min. Stir in tomatoes, artichokes, and beans and cook about 15 min. Add olives, capers and half the basil. Season with salt and pepper and serve sprinkled with remaining basil. Serve over pasta. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user IRISHVEG1.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 348.3
Total Fat: 4.1 g
Cholesterol: 0.0 mg
Sodium: 129.7 mg
Total Carbs: 70.3 g
Dietary Fiber: 13.2 g
Protein: 14.6 g

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Member Reviews

GIELISSEN
Excellent, Great Flavour, and over Dark Quinoa makes it even better - 1/20/12