Italian recipes

Pasta With Black Beans And Artichoke Hearts

Course : Italian
Source: Cooking Light, Jan/Feb 1994, page 72
Serves: 6

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Ingredients:

1 tablespoon olive oil

1 cup sliced green onions

3/4 teaspoon dried whole oregano

1/4 teaspoon salt

1/8 teaspoon crushed red pepper

1/8 teaspoon black pepper

1 clove garlic -- minced

29 ounces no-salt-added whole tomatoes -- (2 cans) undrained and chopped

15 ounces black beans -- (1 can) drained

4 cups hot cooked radiatore (short -- fat, rippled pasta) cooked without salt or fat

14 ounces artichoke hearts -- (1 can) drained and quartered

Preparation / Directions:

Heat oil in a large nonstick skillet over medium heat. Add green onions, and sauté‚6 minutes. Add oregano and next 5 ingredients; cover and simmer 10 minutes. Add beans; cover and simmer an additional 5 minutes. Combine bean mixture, hot cooked pasta, and artichoke hearts in a large bowl, and toss well. Yield: 6 servings (serving size: 1-1/2 cups).

Pasta With Black Beans And Artichoke Hearts

Ingredients:

Preparation / Directions:

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