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Fettuccine with Black Bean Sauce
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6 ounces uncooked fettuccine
1 small green pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
2 cups garden-style pasta sauce
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon fennel seed
1/4 teaspoon garlic salt
1 cup (4 ounces) shredded part-skim mozzarella cheese
Cook fettuccine according to package directions. Meanwhile, in a large saucepan,
saute green pepper and onion in oil until tender. Stir in the pasta sauce, black
beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5
minutes. Drain fettuccine. Top with sauce and sprinkle with mozzarella cheese.
Editor's Note: This recipe was tested with Ragu Super Vegetable Primavera
pasta sauce.
Yield: 5 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |