BLACK BEAN SPAGHETTI

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Vegetarian Spaghetti....I use angel hair pasta, personal preference. I've served this using two cans of black beans, but I prefer the mix of cannellini and black beans, although the contrast is better with the black beans.

Provided by breezermom

Categories     Spaghetti

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 (12 ounce) package angel hair pasta
1 (3 1/2 ounce) jar capers, undrained
1 onion, thinly sliced (about 1 cup)
1 small red sweet bell pepper, cut into thin strips
1 small yellow sweet bell pepper, cut into thin strips
1/2 lb fresh mushrooms, sliced
4 garlic cloves, minced
2 tablespoons olive oil
1 (16 ounce) can whole tomatoes, undrained and chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1/4 cup ripe olives, sliced
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon pepper
parmesan cheese, freshly grated

Steps:

  • Cook the pasta according to the package directions; drain well. Set aside, and keep warm.
  • Meanwhile, drain the capers, reserving 1 1/2 tbsp liquid. Set aside.
  • While the pasta is cooking, cook the onion and the next 3 ingredients in oil in a large saucepan over medium high heat, stirring constantly. Just as the veggies are getting tender, add the garlic, stirring constantly for 45 more seconds.
  • Add the reserved capers and liquid, tomatoes, and next 6 ingredients. Bring to a boil; reduce the heat and simmer, uncovered for 30 minutes, stirring the mixture occasionally.
  • Remove the pasta to a serving platter. Spoon the tomato/veggie mix over the pasta. Sprinkle with cheese.

Nutrition Facts : Calories 426.3, Fat 7.2, SaturatedFat 1.1, Sodium 756.6, Carbohydrate 73.8, Fiber 12.8, Sugar 7.1, Protein 18.5

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