Yield: 1 Servings
|2 tablespoons||Plus 2 tsp. pine nuts|
|3||Cloves garlic; minced|
|1⅓ cup||Canned peeled tomatoes; chopped|
|¼ pounds||Marinated artichokes; drained|
|1 teaspoon||Italian herb seasoning|
|1 teaspoon||Salt; or to taste|
|½ pounds||Angel hair pasta|
|2 tablespoons||Plus 2 tsp. grated Parmesan cheese|
Prep: 5 min, Cook: 10 min.
Heat a heavy nonstick skillet over medium high heat. Sauté pine nuts 3 minutes, stirring frequently, or until pine nuts are golden. Stir in next 5 ingredients and simmer 2 minutes, stirring occasionally. Season with pepper to taste and keep warm. Cook pasta in boiling salted water until al dente.
(This pasta cooks very quickly.) Drain thoroughly. Pour tomato sauce over pasta and toss. Sprinkle with Parmesan.
Posted to recipelu-digest by molony <molony@...> on Mar 05, 1998