Title: Black Beans and Pasta
Categories: Diet Vegetable
Yield: 8 Servings
| SAUCE |
| 1 1/2 | c | Low-sodium ketchup |
| 1 | c | Water |
| 1/2 | c | Tomato puree |
| 2 | ts | Dijon mustard |
| 1 | ts | Paprika |
| 1 | tb | Minced garlic |
| 1 | tb | Minced fresh oregano |
| 1 | ts | Minced fresh thyme |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Grated nutmeg |
| 1/4 | ts | Ground white pepper |
| 2 | c | Cooked black beans, drained |
| PASTA AND VEGETABLES |
| 1 | c | Chopped sweet red peppers |
| 1 | c | Chopped yellow peppers |
| 1 | c | Small broccoli florets |
| 1/2 | c | Diced onions |
| 8 | oz | 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.