Fettuccine with black bean-and-garlic sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Cloves garlic; chopped | |
| 3 | tablespoons | Chopped onion |
| 4 | tablespoons | Chopped carrot |
| 1½ | teaspoon | Olive oil |
| ¾ | cup | Low-sodium V-8 juice |
| 1¼ | cup | Cooked black beans |
| 2 | Green onions; chopped | |
| 1 | pounds | Fettuccine; cooked |
| 1 | tablespoon | Minced cilantro |
| ¼ | cup | Diced tomatoes, fresh or canned and drained |
Directions
1. Saute garlic, onions, and carrot in oil in saucepan until soft.
Add 2 Tb. V-8 juice. 2. In food processor or blender, puree garlic mixture with half of beans. 3. In bowl, combine remaining beans and bean puree. Add remaining V-8 juice and green onions. 4. Return to saucepan and cook, stirring, over medium-low heat until heated through, about 2 to 3 minutes. 5. Serve over pasta. Garnish with cilantro and tomatoes. Note: Can be frozen.