| 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
A Message from our Provider:
“You’re never too old for God”