Black beans and pasta
8 servings
Ingredients
| Quantity | 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 | cup | Chopped sweet red peppers |
| 1 | cup | Chopped yellow peppers |
| 1 | cup | Small broccoli florets |
| 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 |
| ½ | cup | Diced onions |
| 8 | ounces | Fettuccine or tagliatelle |
Directions
SAUCE
PASTA AND VEGETABLES
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.