Wide Noodle Pasta With Red Sauce & Cannelli Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4: tomatoes, diced
12 ounce: artichoke hearts, rinsed
Directions:
: 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 lg 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
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"
Recipe By : Adapted from Healthy Indulgences by Lynn Fischer
From: Johnnye Tamaru
Source from luhu.jp
: (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 lg 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
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"
Recipe By : Adapted from Healthy Indulgences by Lynn Fischer
From: Johnnye Tamaru
Source from luhu.jp