| 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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