| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Italian |
Lynn fische, Beans |
8 |
Servings |
INGREDIENTS
| 4 |
|
Tomatoes; diced |
| 12 |
oz |
Artichoke hearts; rinsed and drained |
|
|
(12 to 15 oz) |
| 7 |
oz |
Roasted red bell peppers; (1 jar) drained |
| 1 1/2 |
c |
Fat-free chicken broth; low salt |
| 1/4 |
c |
Sun-dried tomato pesto; bottled |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Sriracha or Tabasco |
| 4 |
tb |
Cornstarch |
| 1 |
|
Whole white onion; chopped |
| 1 |
ts |
Olive oil; as needed |
| 3 |
|
Large cloves garlic; coarsely chop |
| 1/2 |
c |
White wine; (fume blanc) |
| 15 |
oz |
Cannellini beans; cooked, drained |
|
|
Salt and pepper; to taste |
| 1/4 |
c |
Chopped parsley |
| 1 |
lb |
Pasta; pappardelle |
|
|
Parmesan cheese; fresh |
INSTRUCTIONS
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"
Posted to Digest eat-lf.v096.n158
Date: Thu, 19 Sep 1996 07:25:40 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
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. "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
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