Ingredients Jump to Instructions ↓

  1. 8 ounces (1/2 package) BUITONI Fettuccine, dried, cooked, drained and kept warm 2 tablespoons butter 1 small onion, finely chopped 1 large red bell pepper, finely chopped 4 large garlic cloves, finely chopped 2 (15-ounce) cans great Northern white beans, undrained 1 3/4 cups warm water 2 cubes MAGGI Vegetable Bouillon Cubes 1/2 cup (1 ounce) freshly grated Parmesan cheese - divided use 1/4 cup chopped fresh Italian (flat-leaf) parsley

Instructions Jump to Ingredients ↑

  1. Melt butter in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook for 3 to 5 minutes or until tender. Stir in beans with juice, water and bouillon. Bring to a boil. Reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until beans are very tender. Coarsely mash half of beans. Stir in 2 tablespoons cheese and 2 tablespoons parsley. Serve sauce over pasta. Sprinkle with remaining cheese and parsley.


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