Wide Noodle Pasta With Red Sauce And Cannellini

Ingredients

some salt and pepper
4 tomatoes
12 ounces artichoke hearts
7 ounces bell peppers
1 1/2 cups fat free chicken broth low salt
1/4 cup sun tomato pesto bottled
1/2 teaspoon oregano
1/4 sriracha
4 tablespoons cornstarch
1 onion
1 teaspoon olive oil as needed
3 garlic coarsely
1/2 cup wine
1/4 cup parsley
1 pound 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"