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Wide Noodle Pasta with Red Sauce and Cannellini (LF)

Wide Noodle Pasta with Red Sauce and Cannellini (LF) comes together with Tomatoes, Artichoke Hearts, Roasted Red Bell Peppers, Fat Free Chicken Broth, and Sun Dried Tomato Pesto. About 20 min from start to finish for 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4
• 12 oz
• 7 oz
• 1 1/2 cup
• 1/4 cup
• 1/2 tsp
• 1/4 tsp
• 4 tbsp
• 1
• 1 tsp
• 3
• 1/2 cup
• 15 oz
• 1/4 cup
• 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

    Substitute 1 leek for the onion.

13. 13

    Substitute broad egg noodles for the pappardelle.

14. 14

    "Pappardelle with Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans"

15. 15

    "This sauce is rich and creamy. Serve as the second course with Italian bread." --patH (475 cals 3g fat) excludes low-fat parmesan cheese