Thursday, May 12, 2011

Kathleen's Broad Beans and Penne Pasta

This was one of my favorite recipes last year when my stomach problems meant lots of searching for new and benign recipes. There is very little in my bowl because 1) the bowl is big and I have learned portion control, with the help of my scale, and 2) I couldn't even wait until I got to my room to eat lots of it. These are the ingredients:

200 g wholewheat penne
one can of broad beans
50 g sundried tomatoes
chopped up tarragon, dill, and basil
50 g feta cheese

And mixed it up with a sauce made of:

red wine vinegar
olive oil

Yum yum! It's really delicious, especially when it's fresh. At 12 points, it's a bit more than I usually like to have for dinner (and not filling enough for lunch), but on a careful day it's a yummy treat. It's supposed to be two servings, but I eat it as three.

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