Wide Noodle Pasta with Red Sauce and Cannellini (Lf)
| Yield: | 8 Servings |
| Categories: | Beans |
| 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 |
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