| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pasta | 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 (short, fat, rippled pasta), cooked without salt or fat |
| 14 | oz | Artichoke hearts, (1 can) drained and quartered |
INSTRUCTIONS
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). 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@digex.net on Jan 28, 1997.
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