Ingredients:
8 ounces dried 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 cans (15 ounces each) great Northern white beans, undrained
1 3/4 cups warm water
2 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
1/4 cup chopped fresh Italian parsley
Directions:
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 with juice, water and bouillon. Bring to a boil. Reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until beans are very tender. Coarsely mash half of beans. Stir in 2 tablespoons cheese and 2 tablespoons parsley.
SERVE over pasta. Sprinkle with remaining cheese and remaining parsley.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
15 minutes
Cooling Time: 0 minutes
Servings: 4
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