Black Beans & Pasta
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 ½ | cups |
ketchup
|
|
| 1 | cup |
water
|
|
| ½ | cup |
tomato purée (passata)
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
oregano
minced fresh |
|
| 1 | teaspoon |
thyme
minced fresh |
*
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
nutmeg
grated |
|
| ¼ | teaspoon |
white pepper
ground |
|
| 2 | cups |
black beans
cooked, drained |
|
| Pasta and vegetables | |||
| 1 | cup |
sweet red bell peppers
chopped |
|
| 1 | cup |
sweet yellow bell peppers
chopped |
*
|
| 1 | cup |
broccoli florets
small florets |
|
| ½ | cup |
onions
diced |
|
| 8 | ounces |
pasta, fettuccine
or tagliatelle |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 355 | ml |
ketchup
|
|
| 237 | ml |
water
|
|
| 118 | ml |
tomato purée (passata)
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 5 | ml |
paprika
|
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
oregano
minced fresh |
|
| 5 | ml |
thyme
minced fresh |
*
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
nutmeg
grated |
|
| 1.3 | ml |
white pepper
ground |
|
| 473 | ml |
black beans
cooked, drained |
|
| Pasta and vegetables | |||
| 237 | ml |
sweet red bell peppers
chopped |
|
| 237 | ml |
sweet yellow bell peppers
chopped |
*
|
| 237 | ml |
broccoli florets
small florets |
|
| 118 | ml |
onions
diced |
|
| 231.2 | ml/g |
pasta, fettuccine
or tagliatelle |
|
Directions
TO MAKE THE SAUCE: In a 2 quart saucepan over medium heat, simmer the ketchup, water, purée, 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.
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.
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.
