{"id":410,"date":"2017-08-07T17:37:18","date_gmt":"2017-08-07T21:37:18","guid":{"rendered":"http:\/\/blogs.bu.edu\/salge\/?page_id=410"},"modified":"2017-08-27T16:38:46","modified_gmt":"2017-08-27T20:38:46","slug":"pasta-bean-toss","status":"publish","type":"page","link":"https:\/\/blogs.bu.edu\/salge\/pasta-bean-toss\/","title":{"rendered":"Pasta Bean Toss"},"content":{"rendered":"<h6><em><strong><img loading=\"lazy\" src=\"\/salge\/files\/2017\/08\/Screen-Shot-2017-08-27-at-4.02.20-PM.png\" alt=\"Screen Shot 2017-08-27 at 4.02.20 PM\" class=\" wp-image-863 alignright\" height=\"265\" width=\"169\" \/><\/strong><\/em><span class=\"style19\">Ingredients<\/span><\/h6>\n<p><span class=\"style18\">2 medium red onions, thinly sliced<br \/>\n2 large garlic cloves, minced<br \/>\n1 teaspoon vegetable oil<br \/>\n5 carrots, peeled, sliced julienne style<br \/>\n2 cups raw broccoli florets<br \/>\n3 tablespoons Worcestershire sauce<br \/>\n2 tablespoons dried or 4 tablespoons fresh basil<br \/>\n2 cups red kidney beans, cooked or a 15-ounce can red kidney beans, rinsed<br \/>\n2 cups white kidney beans, cooked or a 15-ounce can white kidney beans, rinsed<br \/>\n12 very ripe plum tomatoes, diced or a 16-ounce can salt-free tomato sauce<br \/>\n1 pound penne or small pasta, cooked<br \/>\n1\/2 cup Parmesan cheese<\/span><\/p>\n<h6 class=\"style20\">Instructions<\/h6>\n<p class=\"style18\">Follow directions on the package for boiling pasta. While pasta is cooking, In a large frying pan, saute onions and garlic in oil until tender, about two minutes. Add remaining vegetables, tomato sauce, Worcestershire sauce, and basil. Simmer for four minutes. Add beans. Simmer for another one to two minutes or until vegetables are tender. Add hot pasta and cheese. Toss and serve.<\/p>\n<p class=\"style18\">Makes 15 cups<\/p>\n<h6 class=\"style19\">Nutrition Information Per Serving (1 cup)<\/h6>\n<p class=\"style18\">Calories: 135<br \/>\nFat: 1.5 g<br \/>\nCholesterol: 2.5 mg<br \/>\nSodium: 115 mg<br \/>\nDietary Fiber: 5.5 g<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 medium red onions, thinly sliced 2 large garlic cloves, minced 1 teaspoon vegetable oil 5 carrots, peeled, sliced julienne style 2 cups raw broccoli florets 3 tablespoons Worcestershire sauce 2 tablespoons dried or 4 tablespoons fresh basil 2 cups red kidney beans, cooked or a 15-ounce can red kidney beans, rinsed 2 cups &hellip; <a href=\"https:\/\/blogs.bu.edu\/salge\/pasta-bean-toss\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Pasta Bean Toss<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":6783,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/410"}],"collection":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/users\/6783"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/comments?post=410"}],"version-history":[{"count":4,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/410\/revisions"}],"predecessor-version":[{"id":866,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/410\/revisions\/866"}],"wp:attachment":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/media?parent=410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}