*  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”
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 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