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Angel Hair Pasta with Black Beans

1 lb. angel hair pasta
1 can (12 oz.) black beans (or freshly cooked)
1 can (6 oz.) tomato paste
1 small onion, diced
2 zuchinni, cubed
1/2 lb. mushrooms, sliced
1/2 c red wine
4 cloves garlic, minced
3 tbs fresh basil (or dry equiv.)
3 tbs fresh thyme (or dry equiv)
2 tbs olive oil

Start the water boiling for the pasta.

Saute garlic in olive oil. Add onion, thyme, and basil, saute
another couple of minutes. Add zucchini and mushrooms, toss, then
add half of the wine. Saute about 3 more minutes, then add the
black beans with liquid, and the tomato paste.

Simmer over low heat until the pasta is done. Serve beans over
pasta, with a garnish of chopped tomatoes and a dollop of yogurt;
steamed squash and garlic bread on the side.

I like to slice zucchini and/or yellow (crookneck) squash, and
layer them in a microwave dish with garlic, parmesan cheese, and
black pepper. Add one tbs. water, cover, and microwave on high
for 3 minutes.


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