Ingredients Jump to Instructions ↓

  1. 4 tomatoes -- diced

  2. 12 ounces artichoke hearts -- rinsed and drained (12 to 15 oz)

  3. 7 ounces roasted red bell peppers -- (1 jar) drained

  4. 1 1/2 cups fat-free chicken broth -- low salt

  5. 1/4 cup sun-dried tomato pesto -- bottled

  6. 1/2 teaspoon dried oregano

  7. 1/4 teaspoon Sriracha or Tabasco

  8. 4 tablespoons cornstarch

  9. 1 whole white onion -- chopped

  10. 1 teaspoon olive oil -- as needed

  11. 3 large cloves garlic -- coarsely chop

  12. 1/2 cup white wine -- (fume blanc)

  13. 15 ounces cannellini beans -- cooked, drained salt and pepper -- to taste

  14. 1/4 cup chopped parsley

  15. 1 pound pasta -- pappardelle Parmesan cheese -- fresh TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke hearts, and peppers. Transfer to a big bowl and add the chicken broth, pesto, oregano and hot sauce. Dissolve the cornstarch in this mixture. ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the onion until well-browned, adding oil only if needed. Add chopped garlic to wok and saute for 1 minute. Deglaze the pan with the wine. BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook into a sauce; adding more broth or water if needed. Adjust to taste with salt and pepper. Add the cannellini beans and heat them. Add the parsley. Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates (if possible) and spoon sauce over, garnish with freshly grated Asiago. Variations/Substitutions Substitute

  16. 1 leek for the onion. Substitute

  17. 1 16-oz can of 'recipe ready' ripe roma tomato concasse for the fresh tomato. Substitute broad egg noodles for the pappardelle.

Instructions Jump to Ingredients ↑

  1. 95 (c) Lynn Fischer: Healthy Indulgences "Pappardelle with Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans"


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