Spinach Fettuccine with Red Bell Pepper and White Beans
A delicious Mediterranean-style pasta and white bean entrée.
1 (9-ounce) package BUITONI Refrigerated Spinach Fettuccine, prepared according to package directions, kept hot
2 tablespoons butter
1 small onion, finely chopped
1 large red bell pepper, finely chopped
4 large cloves garlic, finely chopped
2 (15-ounce) cans Great Northern white beans, rinsed and drained
2 cups warm water
1 tablespoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/2 teaspoon dried thyme, crushed
2 teaspoons cornstarch, mixed with 1/4 cup water
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Chopped fresh Italian (flat-leaf) parsley
- Melt butter in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender.
- Stir in beans, water, bouillon and thyme. Bring to a boil. Reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until tender. Stir in cornstarch mixture; cook, stirring occasionally, for 2 minutes.
- Serve over pasta. Sprinkle with cheese and parsley.
Makes 4 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.