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Ingredients Jump to Instructions ↓

  1. --SAUCE--

  2. 1 1/2 c Low-sodium ketchup

  3. 1 c Water

  4. 1/2 c Tomato puree

  5. 2 ts Dijon mustard

  6. 1 ts Paprika

  7. 1 tb Minced garlic

  8. 1 tb Minced fresh oregano

  9. 1 ts Minced fresh thyme

  10. 1/2 ts Ground cumin

  11. 1/4 ts Grated nutmeg

  12. 1/4 ts Ground white pepper

  13. 2 c Cooked black beans, drained

  14. --PASTA AND VEGETABLES--

  15. 1 c Chopped sweet red peppers

  16. 1 c Chopped yellow peppers

  17. 1 c Small broccoli florets

  18. 1/2 c Diced onions

  19. 8 oz Fettuccine or tagliatelle

  20. 1. TO MAKE THE SAUCE: In a 2 quart saucepan over medium heat, simmer the

  21. 15 minutes. (May be made ahead up to this point. Reheat before continuing.) Add the beans. Keep warm over low heat.

  22. 2. TO MAKE THE PASTA AND VEGETABLES: Steam the red and yellow peppers for 3 minutes; set aside and keep warm. Steam the broccoli and onions for 4 to 5 minutes, or until crisp-tender; set aside and keep warm.

  23. 3. While the vegetables are steaming, cook the pasta in a large pot of

  24. boiling water until just tender, about 8 minutes. Drain and transfer to a large platter. Top with the sauce. Top with the vegetables.

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