Pasta with black beans & artichoke hearts
Yield: 6 Servings
Ingredients:
- 1 tb Olive oil
- 1 c Sliced green onions
- 3/4 ts Dried whole oregano
- 1/4 ts Salt
- 1/8 ts Crushed red pepper
- 1/8 ts Black pepper
- 1 Clove garlic -- minced
- 29 oz No-salt-added whole tomatoes (2 cans) Undrained and chopped
- 15 oz Black beans -- (1 can) Drained
- 4 c Hot cooked radiatore
Instructions:
(short fat rippled pasta) Cooked without salt or fat 14 oz Artichoke hearts -- (1 can) Drained and quartered 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: 1-1/2 cups). Recipe By : Cooking Light Jan/Feb 1994 page 72 From: Date:
