Recipe - Black Beans And Pasta

SAUCE
1 One half cup Lowsodium ketchup
1 cup Water
One half cup Tomato puree
2 teaspoon Dijon mustard
1 teaspoon Paprika
1 tablespoon Minced garlic
1 tablespoon Minced fresh oregano
1 teaspoon Minced fresh thyme
One half teaspoon Ground cumin
One fourth teaspoon Grated nutmeg
One fourth teaspoon Ground white pepper
2 cup Cooked black beans, drained

PASTA AND VEGETABLES
1 cup Chopped sweet red peppers
1 cup Chopped yellow peppers
1 cup Small broccoli florets
One half cup Diced onions
8 ounce Fettuccine or tagliatelle

1. TO MAKE THE SAUCE: In a 2 quart saucepan over medium heat, simmer the
ketchup, water, puree, mustard, paprika, garlic, oregano, thyme, cumin,
nutmeg and pepper for 15 minutes. (May be made ahead up to this point.
Reheat before continuing.) Add the beans. Keep warm over low heat. 2. TO
MAKE THE PASTA AND VEGETABLES: Steam the red and yellow peppers for about 3
minutes; set aside and keep warm. Steam the broccoli and onions for 4 to 5
minutes, or until crisptender; set aside and keep warm. 3. While the
vegetables are steaming, cook the pasta in a large pot of boiling water
until just tender, about 8 minutes. Drain and transfer to a large platter.
Top with the sauce. Top with the vegetables.