Lima Linguini Diablo

6 ripe tomatoes, seeded, cut in strips
1½ C vegetable stock (or Chick'n Style Seasoning and water)
2 C frozen baby lima beans
3 T brown mustard (partially ground, grainy-style is best)
3 scallions, thinly sliced (or shallots, leeks, green onions)
1 lb wholewheat linguini

Prepare linquini al dente (just a little chewy) in large pot of boiling water, about 6 minutes. Drain. In another pot, while linguini is cooking, bring vegetable stock to a boil. Add lima beans, scallions and mustard. Slow boil for 7 minutes, add tomato slices and remove from heat. Pour over warm linguini and gently mix. For a creamier sauce, remove half the beans, smooth in a blender and mix with the rest of the sauce.

6 servings, each: Calories 352.5, Fat 2.54 g (6% cff), Carbohydrate 69.34 g, Protein 12.38 g.

Healing Heart Hint

Vegetable stock is easy to make. Veggie bouillon cubes and powders for dissolving in water are available in health food stores and some supermarkets. Some products are high in salt, so read labels carefully.

Making vegetable stock at home is simple: just put onions, garlic and your favorite vegetables, roots and greens in a pot, bring to a boil, then simmer for 2 hours. Strain. Try adding a bay leaf, some basil and other herbs. Stock keeps best frozen. Cubes are handy for sautéing, zip-lock bags for cup size portions.

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©2000 Dr. Neal Pinckney Healing Heart Foundation