Ingredients
- 2 quart saucepan over heat
- 2 c black beans (cooked)
- 1 1/2 c low-sodium ketchup
- 1 c water
- 1 c sweet peppers (chopped red)
- 1 c peppers (chopped yellow)
- 8 oz fettuccine
- 1 c broccoli florets
- 1/2 c tomato puree
- 1/2 c onions (diced)
- 2 ts dijon mustard
- 1 tb garlic (minced)
- 1 tb oregano (minced fresh)
- 1 ts paprika
- 1 ts thyme (minced fresh)
- 1/2 ts cumin (ground)
- 1/4 ts nutmeg (grated)
- 1/4 ts pepper (ground white)
boiling water until just tender, about 8 minutes. Drain and transfer to a large platter. Top with the sauce. Top with the vegetables.
