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.

Related recipes