Ingredients
- 4 tomatoes (diced)
- 3 garlic coarsely (cloves chop)
- 1 meanwhile
- 1 bean sauce stirring constantly
- 1 tomato mix in a food processor
- 1 parmesan cheese (fresh)
- 1 onion (whole white chopped)
- 1/4 sriracha
- 12 ounces artichoke hearts (rinsed)
- 1 pound pasta pappardelle
- 1 1/2 cups fat free chicken broth low salt
- 1/2 cup wine (white)
- 7 ounces bell peppers (roasted red)
- 1/4 cup sun tomato pesto bottled (dried)
- 4 tablespoons cornstarch
- 1/4 cup parsley (chopped)
- 1 teaspoon olive oil as needed
- 1/2 teaspoon oregano (dried)
- some salt and pepper
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"
