Pasta with black beans & artichoke hearts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Sliced green onions |
| ¾ | teaspoon | Dried whole oregano |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Crushed red pepper |
| ⅛ | 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 | ||
Directions
Heat oil in a large nonstick skillet over medium heat. Add green onions, and saute 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: 1-½ cups).
Recipe By : Cooking Light, Jan/Feb 1994, page 72 From: Date: