WW Points: 8
2 teaspoons olive oil
1 onion — chopped
2 garlic cloves — minced
1 can red kidney beans – (19 oz) — rinsed and drained
1 can Italian-style stewed tomatoes – — (14 1/2 oz)
1/4 pound Canadian-style bacon — cut into strips
1/4 cup dry red wine
1 teaspoon dried basil
1/2 teaspoon freshly-ground black pepper
4 cups hot cooked farfalle
In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the beans, tomatoes, bacon, wine, basil, oregano and pepper; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.
Place the pasta in a large serving bowl. Top with the sauce; toss to coat.
404 Calories, 6 g Total Fat, 1 g Saturated Fat, 14 mg Cholesterol, 1,020 mg Sodium, 65 g Total Carbohydrate, 10 g Dietary Fiber, 21 g Protein, 78 mg Calcium.
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/