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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
8 ounce(s) uncooked spiral pasta |
3/4 cup(s) chopped onion |
1 garlic clove, minced |
1 tablespoon(s) olive oil |
1 14 1/2-ounce can(s) italian stewed tomatoes, cut up |
1 8-ounce can(s) tomato sauce |
1/2 teaspoon(s) dried basil |
1/2 teaspoon(s) dried oregano |
1/8 teaspoon(s) pepper |
1 dash(es) ground cumin |
1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and coarsely chopped |
4 tablespoon(s) minced fresh parsley, divided |
1/4 cup(s) grated parmesan cheese |
Directions:
1. • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley.
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