Page 182 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

1 tbsp. olive oil 1. Heat the oil in a large saucepan over medium-
2 anchovy fillets, high heat.
chopped
2. Stir in the anchovies, garlic, paprika and
1 tsp. minced garlic crushed red pepper and heat for approximately

½ tsp. paprika 30 seconds.
½ tsp. crushed red 3. Add the cabbage and bell pepper and sauté for DINNER
pepper another 1 to 2 minutes until the cabbage is
1 cup shredded or slightly limp.
diced cabbage
4. Add the crushed tomatoes, beans, broth and
1 large green bell lemon juice.
pepper, seeded and
chopped 5. Reduce the heat to medium-low and allow to
simmer, uncovered, 10–15 minutes. THE MEDITERRANEAN REFRESH
1 (14-oz.) can crushed
tomatoes 6. Meanwhile, cook the pasta according to the
1½ cups canned white package directions.
beans, drained and 7. Divide the hot pasta among 6 bowls and spoon
rinsed
the stew over the top. Season with salt and black
1 cup chicken broth pepper to taste. Garnish with chopped oregano

2 tsp. freshly and parsley.
squeezed lemon juice

4 oz. pasta (such as NUTRITION DATA FOR 1 SERVING:
farfalle)
Calories 168kcal Sodium 539mg
salt and pepper, Total Carbohydrates 27g Potassium 312mg
to taste Protein 9g Dietary Fiber 7g
freshly chopped Total Fat 3g Sugars 1g
oregano Saturated Fat 1g Vitamin A 14% Daily Value
Polyunsaturated Fat 1g Vitamin C 55% Daily Value
freshly chopped Monounsaturated Fat 2g Calcium 10% Daily Value
parsley
Trans Fat 3g Iron 18% Daily Value
Cholesterol 3mg

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