50+ Friends Club Cookbook -- Pasta and Rice -- PROVENCAL PASTA

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PROVENCAL PASTA

From the Kitchen of: Pepper
Source: Woman's Day Web site

2		chicken bouillon cubes
3	medium	all-purpose potatoes(about 1 lb), scrubbed and cut in 1/2-in. cubes
1/2	tsp.	dried thyme
1	lb.	pasta twists (fusilli)
1 lb 8 oz		fresh green beans, cut in 2-in. pieces
1	can (6 oz)	chunk light tuna in oil, or 1 can (2 oz)flat anchovies in oil
1	cup	thin slivers red onion
3	Tbsp.	fresh lemon juice

Bring a pot of lightly salted water to boil. Add pasta; cook 12 minutes or until firm-tender. Drain; return to pot.
Meanwhile, in a large nonstick skillet, bring 2 cups water, the bouillon cubes and thyme to a boil. Add potatoes and beans, cover and simmer 12 to 15 minutes until vegetables are tender. Add to pasta along with remaining ingredients; toss and serve.
Serves 6.
Prep: 10 min, Cook: 15 min
Per serving: 445 cal, 20 g pro, 75 g car, 7 g fat, 16 mg chol, 821 mg sod. Exchanges: 4 1/2 starch, 1 vegetable, 2/3 high-fat meat