Wide Noodle Pasta with Red Sauce and Cannellini(Lf)
4 tomatoes -- diced 12 ounces artichoke hearts -- rinsed and drained (12 to 15 oz) 7 ounces roasted red bell peppers -- (1 jar) drained 1 1/2 cups fat-free chicken broth -- low sal...
Ingredients
- 4tomatoes -- diced
- 12ounces artichoke hearts -- rinsed and drained
- 11/2 cups fat-free chicken broth -- low salt
- 1/4cupsun-dried tomato pesto -- bottled
- 1/2teaspoondried oregano
- 1/4teaspoonsriracha or tabasco
- 4tablespoons cornstarch
- 1whole white onion -- chopped
Directions
- 1
4 tomatoes -- diced 12 ounces artichoke hearts -- rinsed and drained (12 to 15 oz) 7 ounces roasted red bell peppers -- (1 jar) drained 1 1/
- 2
Transfer to a big bowl and add the chicken broth, pesto, oregano and hot sauce
- 3
Dissolve the cornstarch in this mixture
- 4
ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the onion until well-browned, adding oil only if needed
- 5
Add chopped garlic to wok and saute for 1 minute
- 6
Deglaze the pan with the wine
- 7
BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook into a sauce
- 8
adding more broth or water if needed