Fettuccine with Red Bell Pepper and White Beans

Fettuccine with Red Bell Pepper and White Beans

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10 min.
prep
25 min.
total
4 Servings

Fettuccine with Red Bell Pepper and White Beans and a fresh Italian parsley garnish make this a colorful and hearty version of a classic pasta dish.

Ingredients

  • 1 package BUITONI Refrigerated Fettuccine (9 oz.), 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 cans (15 ounces each) great Northern white beans, rinsed and drained
  • 2 cups warm water
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/2 teaspoon dried thyme, crushed
  • 2 teaspoons cornstarch, mixed with 1/4 cup water
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • Chopped fresh Italian parsley
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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, stiring occasionally, for 2 minutes.



SERVE over pasta. Sprinkle with cheese and parsley.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 400
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 1150mg (48% of DV)
  • Carbohydrates: 70g (23% of DV)
  • Dietary Fiber: 13g (50% of DV)
  • Sugars: 5g
  • Protein: 20g
  • Vitamin A: 30% of DV
  • Vitamin C: 140% of DV
  • Calcium: 15% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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