Category: Vegetables

SAUCE



1 1/2 cup Low-sodium ketchup

1 cup Water

1/2 cup Tomato puree

2 tsp Dijon mustard

1 tsp Paprika

1 tbsp Minced garlic

1 tbsp Minced fresh oregano

1 tsp Minced fresh thyme

1/2 tsp Ground cumin

1/4 tsp Grated nutmeg

1/4 tsp Ground white pepper

2 cup Cooked black beans, drained



PASTA AND VEGETABLES



1 cup Chopped sweet red peppers

1 cup Chopped yellow peppers

1 cup Small broccoli florets

1/2 cup Diced onions

8 oz Fettuccine or tagliatelle

1. 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. 2. 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. 3. 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.