White Bean-Tomato Pasta and Herbed Bread Twists
White Bean-Tomato Pasta
Prep Time: 6 minutes
Cook Time: 10 minutes
2 1/4 c uncooked penne pasta (6 oz)
1 1/2 c halved grape tomatoes
1/2 c chopped pitted kalamata olives
1/4 c chipped fresh basil
1 1/2 Tbsp balsamic vinegar
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 (19 oz) can cannellini beans, rinsed and drained
Basil sprig (optional)
Cook Pasta according to package directions, omitting salt and fat.
Combine tomatoes and next 6 ingredients in a large serving bowl; set aside.
Place beans in a colander; drain pasta over beans, reserving 2 Tbsp water. Add beans, pasta and reserved water to tomato mixture; toss well. Garnish with a basil sprig, if desired. Serve immediately.
Yield: 4 servings (serving size: 1 3/4 cups)
From Cooking Light Superfast Suppers
Ken's rating: ***
Chalsea's rating: **1/2
If you like a vinegar flavor, you'll really love this. It was just a little overwhelming for me. Still good, but probably better as a side dish.
Herbed Bread Twists
Prep Time: 30 minutes + rising
Cook Time: 10 minutes
1/4 c butter, softened
1/4 tsp each garlic powder, dried basil, marjoram or oregano
1 loaf (1 pound) frozen bread dough, thawed
3/4 c shredded part-skim mozzarella cheese
1 egg
1 Tbsp water
4 tsp sesame seeds (I wouldn't skip this)
In a small bowl, combine butter and seasonings. On a lightly floured surface, roll dough into a 12-in square. Spread with butter mixture to within 1/2 in of edges; sprinkle with mozzarella cheese.
Fold dough into thirds. Cut widthwise into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.
Beat egg and water; brush over dough. Sprinkle with sesame seeds. Bake at 375 for 10-12 minutes or until light golden brown. Remove from pans to wire racks.
Yield: 2 dozen
From The Taste of Home Baking Book
Ken's rating: ****
Chalsea's rating: ****
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