Title: Fettuccine with Black Bean & Garlic Sauce
Categories: Pasta
Yield: 4 Servings
| 12 | | Cloves garlic; chopped |
| 3 | tb | Chopped onion |
| 4 | tb | Chopped carrot |
| 1 1/2 | ts | Olive oil |
| 3/4 | c | Low-sodium V-8 juice |
| 1 1/4 | c | Cooked black beans |
| 2 | | Green onions; chopped |
| 1 | lb | Fettuccine; cooked |
| 1 | tb | Minced cilantro |
| 1/4 | c | Diced tomatoes, fresh or canned and drained |
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.