Whole Grain Linguine with a Roasted Red Pepper Sauce

Ingredients
1 lb Barilla Whole Grain Linguine
2 Tbs Olive Oil
1 clove Garlic, Chopped
1/4 Onion, Chopped
1 Tbs Fresh Parsley, Chopped
2 Roasted Red Peppers, Sliced
1 tsp Thin Fresh Lemon
1/4 cup Water
Salt
Black Pepper, Freshly Ground
1 cup Romano Cheese, Shredded

Instructions
BRING a large salted pot of water to a boil.
JUICE lemon to yield 1 teaspoon of lemon juice.
SAUTÉ garlic in olive oil in a large skillet over medium heat.
ADD onion and continuing cooking until the onion appears translucent.
ADD chopped parsley and sauté for 2 minutes over medium heat.
ADD roasted red peppers, lemon juice and water; bring to a simmer. Season with salt and pepper.
COOK Whole Grain Linguine according to the package directions. Meanwhile, TRANSFER sauce mixture to a blender and blend until smooth; pour back into skillet and bring to a simmer.
DRAIN Whole Grain Linguine and toss with sauce. Sprinkle cheese on top and allow to melt before serving.

Barilla® Whole Grain Linguine with a Roasted Red Pepper Sauce

Penne Pasta Salad with Shaved Parmigiano-Reggiano

A high-quality, aged Parmigiano-Reggiano cheese is essential to this recipe's success: the bold, salty flavor curbs the need for extra fat or seasoning. The salad also makes a quick weeknight meal when served hot. Serves 6.


Ingredient List:

• 6 oz. penne rigate pasta
• 2 cups broccoli florets
• 9 cloves garlic, minced (3 Tbs.)
• 3 Tbs. olive oil
• 1/2 red jalapeño chile, seeded and chopped (1 Tbs.)
• 10 fresh red or yellow grape tomatoes, halved
• 1 oz. shaved or crumbled Parmigiano-Reggiano cheese

Instructions:

1. Cook pasta in large pot of boiling salted water 8 minutes. Add broccoli, and cook 1 minute more. Drain, reserving 1/4 cup cooking water.
2. Return pot to stove, and heat oil over medium heat. Sauté garlic in oil 1 minute. Add jalapeño, and cook 30 seconds. Stir in pasta mixture, tomatoes, and reserved cooking water. Transfer to large serving bowl, and season with salt and pepper, if desired. Cool to room temperature, and top with cheese.

Vegetarian Times Issue: July 1, 2009 p.48

Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

Sage and tomatoes pair beautifully in this light pasta sauce. Firm Roma tomatoes are your best bet here for a sauce that’s not too watery. If early-season tomatoes make the sauce taste too acidic, stir 1 tsp. sugar or honey in with the sage and olives. Serves 6.



Ingredient List
1/2 lb. whole-wheat spaghetti
3 Tbs. olive oil
4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
1 1/2 lb. ripe tomatoes, coarsely chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more leaves for garnish
2 Tbs. chopped kalamata olives

Directions

1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.

Vegetarian Times Issue: June 1, 2009 p.43

Soupe au Pistou

Pistou is a fragrant sauce of garlic, basil, and olive oil that’s related to Italian pesto. Here, it is stirred into a Provençal soup at the last minute. The heat of the soup releases the flavors of the garlic and basil without cooking them.

Ingredient List

Soup
* ¹⁄3 cup dried chickpeas, rinsed
* ¹⁄3 cup dried pinto beans, rinsed
* 1 15-oz. can chopped tomatoes
* 1 medium onion, chopped (1 cup)
* 1 clove garlic, minced (1 tsp.)
* 1 bay leaf
* 1 sprig fresh thyme
* 3 medium red potatoes, cut into ½-inch chunks (1 cup)
* 2 carrots, sliced (1 cup)
* 1 cup frozen Italian flat beans
* ¼ cup vermicelli, optional

Pistou
* 8 cups fresh basil leaves
* 8 cloves garlic, peeled
* ½ cup olive oil

Directions
1. To make Soup: Place chickpeas and pinto beans in large pot, and cover with water. Bring to a boil, cover, and cook 10 minutes. Remove from heat, and let stand 30 minutes. Drain beans, and rinse.

2. Return beans to pot; add tomatoes, onion, garlic, bay leaf, thyme, and 5 cups water. Cover, and bring to a boil. Season with pepper, reduce heat to medium-low, cover, and simmer 30 minutes. Add potatoes and carrots, and simmer, covered, 30 minutes. Stir in flat beans, and cook 10 minutes, or until beans are tender. Stir in vermicelli, if desired. Cook 3 minutes more.

3. Meanwhile, make Pistou: Pulse basil and garlic in food processor until finely chopped. Add olive oil, and pulse until combined. Transfer to small bowl.

4. Spoon 2 Tbs. Pistou in bottom of each bowl. Spoon Soup over top.

Serves 8

Nutritional Information
Per : Calories: 237, Protein: 6g, Total fat: 14.5g, Saturated fat: 2g, Carbs: 22g, Cholesterol: mg, Sodium: 375mg, Fiber: 6g, Sugars: 5g

Soupe au Pistou: Vegetarian Times Issue: November 1, 2008 p.82

Smoky Penne with Corn and Cherry Tomatoes

Most people associate goat cheese with French cuisine, but it plays a big role in Mexican cooking, too. Chipotle chiles are smoked jalapeños that can be found dried or canned in adobo sauce. Serves 4.

Ingredient List
* 12 oz. penne pasta
* 1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz. can chipotle peppers in adobo sauce
* 2 Tbs. olive oil, divided
* 2 cloves garlic, minced (about 2 tsp.)
* 1 4-oz. log goat cheese, plus more for crumbling and sprinkling, if desired
* 1/3 cup chopped cilantro
* 2 cups halved cherry tomatoes
* 2 cups fresh or frozen corn kernels

Directions
1. Cook pasta according to package directions.

2. Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil.

3. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.

Vegetarian Times Issue: September 1, 2006 p.71

Tuscan-Style Spaghetti with Kale and Cannellinis

For an easy way to wash kale, swish it around in a large bowl of water with 1 tablespoon salt, then rinse. The abrasive action of the salt works to remove grit. Serves 8.

Ingredient List
* 2 Tbs. olive oil
* 1 medium-size onion, diced (about 1 cup)
* 3 cloves garlic, minced (about 1 Tbs.)
* 1/2 tsp. crushed red pepper flakes
* 2 1/2 lb. kale, cut into 1-inch pieces (about 12 cups)
* 1 14.5-oz. can diced tomatoes
* 1 1/2 cups low-sodium vegetable broth
* 3/4 tsp. salt
* 1 15-oz. can cannellini beans, drained and rinsed
* 3/4 cup pitted black olives, chopped
* 1 12-oz. pkg. whole-wheat spaghetti
* 1/4 cup grated Parmesan cheese

Directions
1. Heat oil in skillet over medium-high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.

2. Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, broth and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally. Stir in beans and olives.

3. Cook spaghetti according to package directions. Drain, and return to pot with kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of liquid. Sprinkle with Parmesan, and season with salt and pepper.

Nutritional Information
Per SERVING: Calories: 270, Protein: 10g, Total fat: 7g, Carbs: 46g, Cholesterol: 2mg, Sodium: 379mg, Fiber: 10g, Sugars: 5g

Vegetarian Times Issue: September 1, 2006 p.42

Spaghettini with Walnuts and Parsley Pesto

Serves 6 in 30 minutes or fewer.

Parsley pesto is a light alternative to basil or sun-dried tomato versions. When storing any homemade or prepared pesto in the fridge, pour a thin layer of olive oil on top of the sauce before closing the lid. The oil seals out the air and keeps the sauce a bright, vibrant green for weeks.

1 lb. spaghettini
1/2 cup chopped walnuts
4 cups Italian parsley leaves
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup fresh lemon juice
3 to 5 cloves garlic, minced (1 to 1 1/2 Tbs.)
1 medium-size cucumber, peeled, seeded and finely chopped

Cook pasta according to package directions; drain.

Toast walnuts in skillet over medium heat 3 to 4 minutes, or until browned and fragrant, shaking often.

Place parsley, cheese, oil, lemon juice and garlic in bowl of food processor. Pulse several times, or until parsley is finely chopped. Season to taste with salt and pepper. Transfer to serving bowl.

Add walnuts, cucumber and hot pasta to pesto. Toss to combine. Taste, and adjust seasonings if necessary. Serve immediately.

PER SERVING: 471 CAL; 15G PROT; 18G TOTAL FAT (3G SAT. FAT); 63G CARB; 6MG CHOL; 323MG SOD; 4G FIBER; 2G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Farfalle with Feta and Chipotle

Serves 4 in 30 minutes or fewer.

Smoky, creamy, crunchy...this Southwest-inspired sauce has it all. It’s served with farfalle so that the pumpkin seeds and feta crumbles don’t get lost in a pasta tangle.

2 Tbs. pumpkin seeds
2 cloves garlic, minced (about 2 tsp.)
1/4 tsp. chipotle powder
1/4 tsp. salt
1 cup cilantro leaves, chopped
3 Tbs. lime juice
2 Tbs. olive oil
1 tsp. lime zest
1/2 cup crumbled feta cheese
10 oz. farfalle or other small pasta

Toast pumpkin seeds in small skillet 3 to 4 minutes over medium heat, or until browned, shaking often.

Combine garlic, chipotle powder and salt in small bowl. Add cilantro, lime juice, oil and lime zest. Fold in cheese.

Cook pasta according to package directions; drain.

Toss hot pasta with sauce in large serving bowl. Taste, and adjust seasonings if necessary. Sprinkle with pumpkin seeds, and serve.

PER SERVING: 448 CAL; 12G PROT; 15G TOTAL FAT (4G SAT. FAT); 64G CARB; 19MG CHOL; 533MG SOD; 3G FIBER; 1G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Strozzapreti with Cheese and Green Peppercorns

Serves 4 in 30 minutes or fewer.

Strozzapreti—which means “priest chokers”—sounds like it was invented by the Mafia, but it’s actually a type of pasta with curved, medium-length strands. If you can’t find strozzapreti, just use penne or fusilli.

1/4 cup pine nuts
1/2 cup grated Romano cheese (about 3 oz.)
1/4 cup plus 2 Tbs. mint leaves, sliced into very thin ribbons
2 Tbs. olive oil
2 tsp. brined green peppercorns, drained
1 8.8-oz. pkg. strozzapreti
2 cups grated zucchini
1 clove garlic, minced (about 1 tsp.)

Toast pine nuts in small skillet over medium heat 3 to 4 minutes or until browned and fragrant, shaking often.

Blend cheese, 1/4 cup mint, oil and peppercorns in food processor until peppercorns are broken up. Season to taste with salt and pepper.

Cook pasta according to package directions; drain.

Meanwhile, combine zucchini, garlic and mint sauce in large serving bowl.

Toss hot pasta with sauce. Taste, and adjust seasonings if necessary. Stir in pine nuts and remaining mint leaves, and serve.

PER SERVING: 409 CAL; 16G PROT; 18.5G TOTAL FAT (4.5G SAT. FAT); 46G CARB; 20MG CHOL; 427MG SOD; 3G FIBER; 4G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Green Chile Pilaf

Ingredients
1/2 pound tomatillos, husked, washed and cut into quarters
1 large jalapeño, seeded and chopped
1/4 cup coarsely chopped onion
1 cup cilantro, stems and leaves
1 1/2 teaspoons salt
3 poblano chiles roasted, peeled and seeded
4 romaine lettuce leaves
2 green onions
3 cloves garlic, peeled
2 tablespoons olive oil
1 1/2 cups long-grain rice

Cooking Instructions
1. Place the tomatillos, jalapeños and 1 cup cold water in a blender or a food processor. Purée just until chunky; add onion, cilantro, salt, chiles, lettuce, green onions and garlic. Purée until smooth, about 2 more minutes. This may be done in batches unless using a large food processor.

2. In a heavy large saucepan, heat the olive oil over medium-heat. Sauté the rice, stirring constantly until golden and crackling, about 5 minutes. Pour in the purée and stir to combine.

3. Cover and simmer until the liquid is absorbed and the rice is tender, 40-45 minutes.

4. Stir with a fork and serve hot.

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 45 minutes

Green Chile Pilaf Recipe by FoodFit

Garlicky Kale

Ingredients
2 pounds kale, about 2 bunches
4 tablespoons extra virgin olive oil
4 or 5 cloves garlic
pinch red pepper flakes
splash red wine vinegar
salt to taste
freshly ground black pepper

Cooking Instructions
1. Remove stems from the kale and chop the leaves coarsely. Wash and drain well but do not dry.

2. Heat a large sauté pan, add 3 tablespoons of the olive oil and enough kale to cover the bottom of the pan, and cook over high heat while stirring to rotate the leaves. Add more kale as the leaves wilt. When all the kale has been added, season with salt, cover and reduce the heat to medium.

3. Cook, stirring occasionally; the cooking time will depend on the maturity of the kale. Young kale will be tender after 4 to 5 minutes. It may be necessary to add a splash of water if the leaves begin to scorch. When the leaves are tender, remove the lid and allow any excess water to cook away.

4. Remove the kale to a warm bowl and set aside. Add the remaining tablespoon of olive oil to the pan along with the garlic and red pepper. Sauté just until you smell the aroma of garlic.

5. Sprinkle the garlic and red pepper over the kale and toss with a splash of vinegar. Adjust the salt and pepper to taste.

6. Serve warm or at room temperature.

Preparation time: 10 minutes | Cooking time: 20 minutes

Garlicky Kale: by FoodFit

Roasted Garlic Pasta

To roast slice off just the very top of the head of garlic so that you can see the tip of the flesh of the cloves. Drizzle with olive oil and roast at 350 F for about 15-20 minutes or until soft. When it has cooled break open the skin of each clove and the garlic should just pop out. You can keep the roasted garlic in the refrigerator for a couple of days. Serves 2.

1 head roasted garlic
1/2 - 3/4 cup cream
1/2 cup fresh thyme (or whatever) chopped
salt and pepper to taste
pasta for 2
parmesan cheese to taste

1. In a small pot mash the roasted garlic to a paste.
2 Add cream, thyme, salt and pepper and stir until slightly thickened
3. In a separate pot cook pasta in abundant boiling water until al dente.
4. Pour the sauce over the pasta and serve immediately

Roasted Garlic Pasta: From Hugh Alter, via Nigel Slater

Fava Bean Cakes with Diced Red Peppers and Yogurt

This simple main course pairs favorite Mediterranean flavors and ingredients. It comes together quickly and suits family tastes, yet looks dramatic enough to impress VIPs. Serves4.


Ingredients:
2 cups canned fava beans, drained and rinsed
1 large egg [or substitute]
1 onion, peeled and diced
1 tsp. minced garlic
1 Tbs. olive oil, plus extra oil for frying
1 Tbs. fresh lemon juice
3 Tbs. all-purpose flour
2 Tbs. chopped Italian parsley
1 ½ cups plain low-fat or regular yogurt, for garnish
1 red pepper, seeded and diced, for garnish

Directions:
1. Combine fava beans, egg, onion, garlic, 1 Tbs. olive oil, lemon juice, flour, and 1 Tbs. parsley in food processor. Process until coarsely chopped and well combined.

2. Heat 2 to 3 Tbs. oil in large skillet over medium heat. When hot, scoop 1/4 cup bean mixture into oil and repeat until skillet is full. Cook for 2 to 3 minutes on one side, and when firm and slightly brown, turn over to cook other side. Carefully remove from skillet and place on plates. Repeat with remaining bean mixture until mixture is used up.

3. To serve, spoon generous scoops yogurt over each serving and sprinkle with parsley and diced red pepper. Serve immediately.

Fava Bean Cakes with Diced Red Peppers and Yogurt [Recipe of the day: Vegetarian Times]

Swiss Chard

[Chard] has a more delicate taste than spinach and it holds it's shape and colour better in the cooking. You can find regular swiss chard which has a bright red stem or rainbow chard which has red and orange stems.

If you have young chard, by all means cook the stems as well. If the plant is a bit older and the stems are large they can be a bit woody so you should trim them off. With this recipe you can come home from work and have a simple, delicious dinner on the table in less than half an hour.

Ingredients:
1 bunch swiss chard, carefully washed and roughly chopped
2 cloves of garlic - mashed, chopped or minced - this is entirely to your taste
olive oil
1 can beans, drained and rinsed - use navy, black beans or white kidney beans, also your choice
crusty bread
sea salt and pepper to taste

Directions:
1. Heat oil in pan. Saute garlic until golden. Add chard the saute over medium heat until tender, about 8 minutes.
2. Add beans and heat through.
3. Toast a couple of slices of bread - if you want, rub a clove of garlic over the toast. Pour the chard and beans on the toast and add salt and pepper. Serve immediately.

Of course, you can always soak dry beans over night and then cook them and add to this recipe, but that implies forethought. This is really about getting something nutritious and delicious to the table quickly when you are tired and hungry and are tempted to order take-out. If you can't find chard you can substitute spinach and cook it for less time or kale and cook it for closer to 20 minutes.

Swiss Chard

White Bean Garlicky Soup

Ingredients: FOR THE BEANS
1 pound (about 2-1/2 cups) dry cannellini or other small dried white beans, soaked overnight or quick-soaked
4 quarts cold water plus more if needed
3 bay leaves
1/4 cup extra virgin olive oil
1-1/2 teaspoons salt plus more if needed

FOR THE GARLICKY SOFFRITTO
3 tablespoons extra-virgin olive oil
6 big cloves garlic, sliced (about 1/3 cup)
1/4 to 1/2 teaspoon peperoncino flakes

Directions: COOKING THE BEANS
Drain the soaked beans and put them in the pot with the water, bay leaves, and olive oil. Cover the pot and bring it to a boil over high heat, stirring occasionally. When the water is at a full boil, set the cover ajar, adjust the heat to maintain a steady gentle boiling and cook for an hour more, until the beans are tender.

Stir in the salt, uncover and continue cooking at a bubbling boil for another hour or more, until the beans and broth have reduced to 3-quarts. Lower the heat as the liquid evaporates and the soup base thickens, stirring now and then to prevent scorching.

FLAVORING THE BASE WITH THE SOFFRITTO
When the soup base is sufficiently reduced, make the soffritto. Heat the olive oil and the sliced garlic in a skillet over medium heat for 2 minutes or so, shaking the pan now and then, until the slices are sizzling. Drop in the peperoncino, stir with the garlic and cook another minute or until the garlic is just starting to color.

From the soup pot, ladle out a cup of the simmering bean broth and pour it into the skillet. Let it sizzle and start to boil, shake and stir up the soffritto, and cook it for a couple of minutes in the broth. Then pour it all back into the bean pot, scraping in every bit of the soffritto or just rinse the skillet out with more broth. Simmer the soup base for another 5 minutes, with the soffritto, then remove from the heat.

The base is ready for a finished soup now or let the whole pot cool; pick out the bay leaves and discard. Keep the soup refrigerated for 3 or 4 days or freeze, in filled and tightly sealed containers, for 4 to 6 months.

[Tip Box]
BEAN BASICS
Best bean types: Imported cannellini beans from Tuscany, in particular the Sorana (hard to find variety) variety, are the ones to use for white bean soups and any dishes with cannellini. If you can’t find them , substitute any of the small white bean varieties, such as Great Northern, pea beans, or navy beans.

The borlotti bean is the Italian red kidney bean and one of my preferred varieties for the hearty bean and potato soup base. A close relative is our cranberry bean, a smallish bean with mottled pink skin—is a good substitute for the borlotti.

Long Soaking Beans: An overnight soak is the easiest way to rehydrate dried beans before cooking: first pick out any bits of dirt or stones from the beans, then rinse them. Put the beans in a large bowl or pot with cold water covering them by 4-inches or more. Most beans are sufficiently soaked in 8 hours; old beans (from the back of the cupboard, perhaps) take longer. Soak them up to 24 hours until plump and not wrinkled. Skim off any floating particles, then drain well before cooking—don’t cook beans in the soaking water.

Quick soaking beans: If you don’t have time for long soaking, put the rinsed beans in a large pot with hot water to cover by several inches and set over high heat. When boiling, cook for 1 minute; remove from the heat and let the beans sit in the water (uncovered) for 1 hour. Drain and proceed to cook the beans.

White Bean Garlicky Soup

Vegetarian Paella

Don't be intimidated by the number of ingredients in the paella (pi-AY-ya). This is an easy dish to make, and the results are splendid. If saffron isn't available, substitute 1 teaspoon turmeric (but don't dissolve in water).

1 1/2 Tbs. olive oil
1 medium onion, chopped
2 to 3 medium cloves garlic, minced
1 medium red bell pepper, cut into 2-inch-long strips
1 medium green bell pepper, cut into 2-inch-long strips
14.5-oz. can diced tomatoes
15-oz. can vegetable broth
2 cups uncooked quick-cooking brown rice
1 tsp. saffron threads, dissolved in small amount of hot water
1/2 tsp. dried thyme
14-oz. can artichoke hearts, drained and coarsely chopped
1 1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
1 tsp. salt

In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.

Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes. Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.

Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.

Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips. Sprinkle with remaining parsley and serve hot.

Vegetarian Times: Recipe of the day (Feb 20, 2007)

Roasted Garlic-White Bean Spread

Ingredients:
1 bulb garlic (about 3 oz.)
1 Tbsp. plus 1/2 tsp. olive oil, divided
1 can (15 oz.) navy beans, rinsed, drained
1 to 2 Tbsp. water
1/4 tsp. ground black pepper
2 tsp. chopped fresh rosemary
TRISCUIT Low Sodium Crackers

Preparation:
Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. oil. Wrap completely in foil. Bake at 400°F for 40 minutes or until tender. Cool completely.
Squeeze garlic pulp from bulb. Place in blender container with beans, remaining 1 Tbsp. oil and water; cover. Blend using pulsing action and scraping side of container until well blended.
Stir in pepper and rosemary. Top with rosemary sprigs, if desired. Serve as a spread with crackers.

Nutrition Bonus:
The mellow flavor of baked garlic blends beautifully with beans in this savory, low sodium spread.

Prep Time: 20 min | Total Time: 2 hr
Serves: 10 (2 Tbsp. spread + 7 crackers) servings | Diet Exchange: 2 Starch,1 Fat