Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
(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:

Browse by categories