Wide Noodle Pasta With Red Sauce And Cannellini

Ingredients

some salt and pepper
4 tomatoes
240 gr artichoke hearts
110 gr bell peppers
350 ml fat free chicken broth low salt
40 gr sun tomato pesto bottled
1 gr oregano
1/4 sriracha
32 gr cornstarch
1 onion
5 ml olive oil as needed
3 garlic coarsely
120 ml wine
7 gr parsley
200 gr pasta pappardelle
1 parmesan cheese
1 tomato mix in a food processor
1 bean sauce stirring constantly
1 meanwhile

Instructions

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"