| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Main dishes, Pasta | 4 | Servings | |
INGREDIENTS
| 1 | Jar (6oz.) marinated artichokes, drained with 2 tablespoons liquid reserved | |
| 4 | c | Assorted vegetables; such as sliced carrots, yellow squash and asparagus |
| 2 | Cloves garlic;, sliced thin | |
| 1 | cn | (16oz) fava beans; rinsed, and drained |
| 1 | c | Vegetable broth |
| 1 | ts | Grated lemon peel |
| 1 | lb | Plain and/or spinach linguine |
| 1/2 | c | Grated Asiago cheese |
INSTRUCTIONS
Heat reserved artichoke liquid in large skillet over medium high heat. Add vegetables and garlic; cook, stirrig 12 minutes or until vegetables are crisp-tender. Stir in beans, broth, artichoke hearts, and lemon peel. Cook 2 minutes until heated through. Meanwhile, cook linguine according to package directions, drain well and toss with vegetable mixture, cheese and salt and pepper totaste. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date October 19, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on Oct 19, 1997
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