| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
March 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
c |
Chopped fresh basil or 4 teaspoons dried |
| 2 |
tb |
Chopped fresh oregano or 2 teaspoons |
|
|
; dried |
| 1/4 |
ts |
Dried crushed red pepper |
| 1 |
cn |
Stewed tomatoes; (14 1/2-ounce) |
| 2 |
lg |
Tomatoes; seeded, diced |
| 1 |
pk |
Frozen artichoke hearts; thawed (9-ounce) |
| 1 |
tb |
Fresh lemon juice |
| 3/4 |
lb |
Spaghetti |
| 1 |
lb |
Uncooked medium shrimp; peeled, deveined |
|
|
Additional chopped fresh basil |
| 1/2 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
Heat oil in heavy large skillet over medium heat. Add onion and garlic;
saute until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried
red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes,
artichoke hearts and lemon juice and simmer until sauce thickens slightly
and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover
and refrigerate.)
Cook spaghetti in large pot of boiling salted water until tender but still
firm to bite. Drain.
Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just
cooked through, about 5 minutes. Season to taste with salt and pepper.
Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle
with additional chopped fresh basil. Serve, passing Parmesan separately.
Serves 4.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 1683 Calories (kcal); 34g Total Fat; (17% calories from fat);
50g Protein; 296g Carbohydrate; 0mg Cholesterol; 121mg Sodium Food
Exchanges: 17 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Been misunderstood? Imagine how God feels”