CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Pasta |
4 |
Servings |
INGREDIENTS
12 |
|
Cloves garlic, chopped |
3 |
T |
Chopped onion |
4 |
T |
Chopped carrot |
1 1/2 |
t |
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 |
T |
Minced cilantro |
1/4 |
c |
Diced tomatoes, fresh |
|
|
or canned and drained |
INSTRUCTIONS
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.
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