Fettuccine With Black Bean-And-Garlic Sauce
pasta, sauces/dips, vegetables
12 cloves garlic; chopped
3 tablespoon chopped onion
4 tablespoon chopped carrot
1 1/2 teaspoon olive oil
3/4 cup low-sodium v-8 juice
1 1/4 cup cooked black beans
2 green onions; chopped
1 lb fettuccine; cooked
1 tablespoon minced cilantro
1/4 cup diced tomatoes, fresh or canned and; drained
1. Saute garlic, onions, and carrot in oil in saucepan until soft. Add 2 Tb. V-8 juice. 2. In food processor or blender, puree garlic mixture with half of beans. 3. In bowl, combine remaining beans and bean puree. Add remaining V-8 juice and green onions. 4. Return to saucepan and cook, stirring, over medium-low heat until heated through, about 2 to 3 minutes. 5. Serve over pasta. Garnish with cilantro and tomatoes. Note: Can be frozen.
Yield: 4 servings
