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:

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