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Pasta Provencale

(serves 6)

This is a great meal to make when you don't really feel like cooking.

2 15-ounce cans stewed tomatoes (Italian-, Mexican-, or Cajun-style)*
1 19-ounce can white beans or garbanzos, drained and rinsed
1 10-ounce package pasta (spinach rotelle is good)

Boil water and cook pasta according to package directions. While it's cooking, mix the tomatoes and beans in a saucepan and heat gently. When the pasta's cooked, drain it, place it back in pot or in a large bowl, and toss it with the tomato-bean mixture. Optional: You can sprinkle with 1/4 cup chopped parsley before serving.

*I sometimes use diced tomatoes instead of stewed. Add seasonings if you don't use a flavored variety.

From The New McDougall Cookbook

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