Pasta with black beans and 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).
Per serving: 588 Calories; 5g Fat (7% calories from fat); 28g Protein; 111g Carbohydrate; 0mg Cholesterol; 181mg Sodium Serving Ideas : Serve warm or at room temperature.
NOTES :
Recipe by: Cooking Light, Jan/Feb 1994, page 72 Posted to MC-Recipe Digest V1 #418 by igor@... on Jan 28, 1997.