Posted By Kyle J. Norton
Health
article writer and researcher; Over 10.000 articles and research papers
have been written and published on line, including world wide health,
ezine articles, article base, healthblogs, selfgrowth, best before it's
news, the karate GB daily, etc,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com
Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some
articles have been used as references in medical research, such as
international journal Pharma and Bio science, ISSN 0975-6299.
Recipe
contributed by eat well and lose weight by better Holmesd and Gardens
(more than 500 delicious satisfying recipes), published by Houghton
Miffin Harcourt. You can view its website at www.hmhbooks.com.
In a medium sauce pan heat 2 teaspoon olive oil over medium heat. Add
1/4 cup sliced carrot and 1 onion sliced, halved; cook until onion is
tender. Add 1 small clove garlic, minced; cook for 1 minute more. Add 1
cup reduced sodium chicken broth; 1 small tomato, chopped; and 1/4
teaspoon dried Italian seasoning, crushed. bring to boiling, add 1/4 cup
cup dried whole grain rotini or penne pasta. Reduce heat. Cook,
covered, about 11 minutes or until pasta is tender. Stir in 1cup chopped
fresh spinach and 1/2 cup can cannellini (white kidney) beans, rinsed
and drained. Cook and store until spinach is wilted. If desire, add
additional reduced-sodium chicken broth to make desire consistency.
Sprinkle with 1 teaspoon shredded Parsmesan cheese. Serve with a whole
grain roll.
Per serving; 396 cal., 12g fat (2g sat. fat)4mg chol., 1,181 mg sodium, 59g carb., 10g sugar, 13g fiber, 20g pro.
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