← All recipes

Wide Noodle Pasta with Red Sauce and Cannellini (LF)

Make Wide Noodle Pasta with Red Sauce and Cannellini (LF) at home with Roasted Red Bell Peppers Drained, Fat Free Chicken Broth Low Salt, Sun Dried Tomato Pesto Bottled, Olive Oil, and Cannellini Beans Cooked Drained. Keep it handy for the next time you cook it.

Ingredients

• 7 oz
• 1 1/2 cup
• 1/4 cup
• 1 tsp
• 15 oz
• 1 lb

Method (preview)

1. 1

   TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke hearts, and peppers.

2. 2

   Transfer to a big bowl and add the chicken broth, pesto, oregano and hot sauce.

3. 3

   Dissolve the cornstarch in this mixture.

4. 4

   ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the onion until well-browned, adding oil only if needed.

5. 5

   Add chopped garlic to wok and saute for 1 minute.

6. 6

   Deglaze the pan with the wine.

7. 7

   BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook into a sauce; adding more broth or water if needed.

8. 8

   Adjust to taste with salt and pepper.

9. 9

   Add the cannellini beans and heat them.

10. 10

    Add the parsley.

11. 11

    Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates (if possible) and spoon sauce over, garnish with freshly grated Asiago.

12. 12

    “This sauce is rich and creamy. Serve as the second course with Italian bread.”

13. 13

    PatH (475 cals 3g fat) excludes low-fat parmesan cheese