30 MINUTES OR LESSThe contrast of the black sauce against the white linguine makes a dramatic presentation, enhanced by a garnish of colorful julienned bell peppers, easy to find at your supermarket’s salad bar. Make your own pesto, or buy your favorite brand at your local market. Serve this entrée with hot bread and fresh fruit. Wine, a stout ale or even a fruit smoothie adds glamour to this simple pasta meal.
- 1 1/2 Tbs. olive oil
- 1 large onion, diced
- 1 Tbs. minced garlic, or to taste
- 1 3/4 cups black beans, drained and rinsed
- 3/4 cup nonfat vegetable broth
- 1 cup green peas, fresh or frozen
- 1 3/4 Tbs. pesto, or to taste
- 1 12-oz. pkg. fresh linguine
- 2 cups (8 oz.) julienned bell peppers, preferably a mixture of colors, for garnish
- 1 1/2 cups shredded low-fat mozzarella
Heat oil in large skillet over medium heat. When hot, add onion and sauté for about 3 minutes. Add garlic, and sauté 1 minute more. Remove from heat, and set aside.
Place beans and vegetable broth in food processor or blender, and purée until smooth. Pour into skillet with onion-garlic mixture. Heat over medium-low heat, adding peas, pesto, salt and pepper, and cook for about 7 minutes, stirring often, until mixture thickens slightly.
Meanwhile, bring pot of lightly salted water to a boil, and cook linguine according to package directions. Drain, rinse, drain again and set aside.
To serve, place linguine on individual serving plates or in serving bowl, and spoon black bean sauce over top. Garnish with julienned bell peppers and shredded cheese, and serve.
Some people really like basil and pesto dishes with Riesling, and some swear by Chardonnay. Others wouldn’t consider drinking white wine at all and go straight for Cabernet Sauvignon or Shiraz. Try them all, and find out which you prefer with this dish.
- Calories: 600
- Carbohydrate Content: 81 g
- Cholesterol Content: 25 mg
- Fat Content: 18 g
- Fiber Content: 13 g
- Protein Content: 31 g
- Saturated Fat Content: 6 g
- Sodium Content: 69 mg
- Sugar Content: 10 g