penne artichoke pasta
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Penne pasta (I prefer La Bella's Tomato Basil Penne) cooked al dente |
| 1 | Stalk celery, chopped |
| 1 | Bell pepper (or mixed peppers) diced |
| 1 can | Diced tomatoes (fresh works too, 1-2 lg tomatoes) |
| 1 small | Onion, chopped |
| 2 | Cloves garlic, minced or crushed |
| 1 can | Artichoke hearts, diced |
Saute celery, onion, garlic, and peppers in water or some of the artichoke liquid. (I use a little olive oil for flavor, a drizzle to 1 tsp). Cook until soft. Drain artichokes and braise for 1-2 minutes, add tomatoes, with liquid. If you prefer a more sauce-like mixture, save the liquid from the artichokes. Toss with pasta. Can be served warm off the stove, or is even better and more flavorful when chilled. Can also be tossed with FF Parmesan cheese, (or fresh grated, if you can stand the fat.) Posted to fatfree digest V97 #045 by Kai McCoy <kai@...> on Apr 02, 1997
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