Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----sauce-----
   1 1/2  cups          low-sodium ketchup
   1      cup           water
     1/2  cup           tomato puree
   2      teaspoons     Dijon mustard
   1      teaspoon      paprika
   1      tablespoon    minced garlic
   1      tablespoon    minced fresh oregano
   1      teaspoon      minced fresh thyme
     1/2  teaspoon      ground cumin
     1/4  teaspoon      grated nutmeg
     1/4  teaspoon      ground white pepper
   2      cups          cooked black beans -- drained
                        -----pasta and vegetables-----
   1      cup           chopped sweet red peppers
   1      cup           chopped yellow peppers
   1      cup           small broccoli florets
     1/2  cup           diced onions
   8      ounces        fettuccine or tagliatelle

Preparation:

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. 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 crisp-tender; set aside and keep warm. 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.