| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Penne pasta (I prefer La Bella's Tomato Basil Penne) cooked al dente |
| 1 |
|
Stalk celery, chopped |
| 1 |
|
Bell pepper (or mixed peppers) diced |
| 1 |
cn |
Diced tomatoes (fresh works too, 1-2 lg tomatoes) |
| 1 |
sm |
Onion, chopped |
| 2 |
|
Cloves garlic, minced or crushed |
| 1 |
cn |
Artichoke hearts, diced |
INSTRUCTIONS
Saute celery, onion, garlic, and peppers in water or some of the artichoke
liquid. (I use a little olive oil for flavor, a drizzle to 1 tsp). Cook
until soft. Drain artichokes and braise for 1-2 minutes, add tomatoes, with
liquid. If you prefer a more sauce-like mixture, save the liquid from the
artichokes. Toss with pasta. Can be served warm off the stove, or is even
better and more flavorful when chilled. Can also be tossed with FF Parmesan
cheese, (or fresh grated, if you can stand the fat.) Posted to fatfree
digest V97 #045 by Kai McCoy <kai@kansas.net> on Apr 02, 1997
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