Black beans & pasta

Yield: 8 Servings

Measure Ingredient
1½ cup Low-sodium ketchup
1 cup Water
½ cup Tomato puree
2 teaspoons Dijon mustard
1 teaspoon Paprika
1 tablespoon Minced garlic
1 tablespoon Minced fresh oregano
1 teaspoon Minced fresh thyme
½ teaspoon Ground cumin
¼ teaspoon Grated nutmeg
¼ teaspoon Ground white pepper
2 cups Cooked black beans, drained
1 cup Chopped sweet red peppers
1 cup Chopped yellow peppers
1 cup Small broccoli florets
½ cup Diced onions
8 ounces Fettuccine or tagliatelle



1. TO MAKE THE SAUCE: In a 2 quart saucepan over medium heat, simmer the ketchup, water, puree, mustard, paprika, garlic, oregano, thyme, cumin, nutmeg and pepper for 15 minutes. (May be made ahead up to this point. Reheat before continuing.) Add the beans. Keep warm over low heat. 2. TO MAKE THE PASTA AND VEGETABLES: Steam the red and yellow peppers for about 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. 3. While the vegetables are steaming, cook the pasta in a large pot of 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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