Black Beans And Pasta

Recipe Ingredients

		Sauce
1 1/2 cups	355ml	Low-sodium ketchup
1 cup	237ml	Water
1/2 cup	118ml	Tomato puree
2 teaspoons	10ml	Dijon mustard
1 teaspoon	5ml	Paprika
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced fresh oregano
1 teaspoon	5ml	Minced fresh thyme
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Grated nutmeg
1/4 teaspoon	1.3ml	Ground white pepper
2 cups	320g / 11oz	Cooked black beans - drained
		Pasta and Vegetables
1 cup	146g / 5.1oz	Chopped sweet red peppers
1 cup	146g / 5.1oz	Chopped yellow peppers
1 cup	146g / 5.1oz	Small broccoli florets
1/2 cup	31g / 1.1oz	Diced onions
8 oz	227g	Fettuccine or tagliatelle

Recipe Instructions

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.

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.

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.

Source:
Susan Feniger and Mary Sue Milliken

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