February 12, 2009

Roasted Red Peppers, White Beans and Pesto

Roasted Red Peppers, White Beans and Pesto
2 Servings

This is a quick pantry dish with intense flavors.

1/2 cup jarred roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp prepared pesto


1. Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through.

2. Stir in pesto and serve.

Nutritional Information:

Per serving:
266 calories
4 g total fat (1 g sat)
0 mg cholesterol
43 g carbohydrate
17 g protein
11 g fiber
497 mg sodium

- Recipe reprinted with permission of DrWeil.com

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