*  Exported from  MasterCook  *

           Wide Noodle Pasta With Red Sauce And Cannellini (LF)

Recipe By     : Adapted from Healthy Indulgences by Lynn Fischer, 1995
Serving Size  : 8    Preparation Time :0:20
Categories    : Low Fat                          Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Tomatoes -- diced
  12      oz            Artichoke hearts -- up to 15 oz,
                        - rinsed, drained
   7      oz            Jar roasted red bell peppers --
                        - drained
   1 1/2  c             Low-salt fat-free chicken broth
     1/4  c             Sun-dried tomato pesto
     1/2  ts            Dried oregano
     1/4  ts            Sriracha or Tabasco
   4      tb            Corn starch
   1                    White onion -- chopped
   1      ts            Olive oil -- as needed
   3      cl            Garlic -- coarsely chop
     1/2  c             White wine (fume blanc)
  15      oz            Cannellini beans --
                        - cooked, drained
                        Salt and pepper -- to taste
     1/4  c             Parsley -- chopped
   1      lb            Pasta (pappardelle)
                        Fresh parmesan cheese

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

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 corn starch 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:

Substitute 1 leek for the onion.

Substitute 16 oz can of ripe roma tomato concasse for fresh tomato.

Substitute broad egg noodles for the pappardelle.

This sauce is rich and creamy. Serve as the second course with
Italian bread. --patH


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