Recipe: Pasta With Red Peppers, Greens, Beans, Garlic and Lemon Zest [edit]
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[edit] Ingredients
½ |
cup White beans soaked in water overnight |
1 |
|
4 |
Garlic cloves peeled |
⅓ |
cup Vegetable stock |
2 |
Red bell peppers cut into 1/2-inch strips |
4 |
cups Swiss chard or escarole washed well and cut into ½-inch strips |
1 |
tablespoon lemon zest grated |
½ |
teaspoon Salt |
|
Freshly ground pepper |
2 |
tablespoons Lemon juice |
¼ |
|
¼ |
[edit] Preparation
Step 1 |
Rinse the beans, put them in a saucepan, and cover with 2 cups cold water. |
Step 2 |
Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat. |
Step 3 |
Reduce the heat and simmer until tender, 45 to 60 minutes. Remove the potfrom the heat. |
Step 4 |
Bring the vegetable stock to a simmer in a saute pan over moderate heat. |
Step 5 |
Add the pepper strips and simmer for 5 to 8 minutes, then add the greens, 2cloves of garlic that have been minced, and lemon zest and stir well, untilthe greens are wilted, 3 to 4 minutes. Drain the beans (most of the liquidwill have been absorbed) from the cooking liquid with a slotted spoon and add them to the peppers and greens. Warm through. Season to taste with thesalt, pepper, and lemon juice. |
Step 6 |
Meantime, cook the pasta according to the package directions. Drain and toss with the beans and vegetables. |
Step 7 |
In: Eat More, Weigh Less - by Dean Ornish, M.D. |
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