Wide Noodle Pasta with Red Sauce and Cannellini(LF)

* Exported from MasterCook *

Wide Noodle Pasta with Red Sauce and Cannellini (LF)

Recipe By : Adapted from Healthy Indulgences by Lynn Fischer
Serving Size : 8 Preparation Time :0:20
Categories : Lynn Fischer Beans
Low Fat Meatless
Pasta 4 Star

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tomatoes -- diced
12 ounces artichoke hearts -- rinsed and drained
(12 to 15 oz)
7 ounces roasted red bell peppers -- (1 jar) drained
1 1/2 cups fat-free chicken broth -- low salt
1/4 cup sun-dried tomato pesto -- bottled
1/2 teaspoon dried oregano
1/4 teaspoon Sriracha or Tabasco
4 tablespoons cornstarch
1 whole white onion -- chopped
1 teaspoon olive oil -- as needed
3 large cloves garlic -- coarsely chop
1/2 cup white wine -- (fume blanc)
15 ounces cannellini beans -- cooked, drained
salt and pepper -- to taste
1/4 cup chopped parsley
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 1 leek for the onion.
Substitute 1 16-oz can of 'recipe ready' ripe roma tomato concasse for the
fresh tomato.
Substitute broad egg noodles for the pappardelle.

1995 (c) Lynn Fischer: Healthy Indulgences
"Pappardelle with Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans"


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NOTES : "Pappardelle is my pasta of choice for this and many other savory
dishes. It is a long, inch-wide flat pasta. Smaller shapes like fusilli or
penne are excellent too. A sure bet for a quick dinner, this recipe takes 20
minutes from start to finish." -- Lynn Fischer
"This sauce is rich and creamy. Serve as the second course with Italian
bread." --patH
(475 cals 3g fat) excludes low-fat parmesan cheese
Nutr. Assoc. : 0 0 0 1124 0 1448 0 1471 0 1629 0 0 0 0 0 0 0 0