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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Diane Molberg understands the meaning of a family-pleasing dish. Lightly flavored with artichoke hearts, her chunky pasta sauce is a hearty way to top off a busy day. âItâs an easy vegetarian meal thatâs low in fat,â she writes from Emerald Park, Saskatoon. Ingredients:
8 ounces uncooked spiral pasta |
3/4 cup chopped onion |
1 garlic clove, minced |
1 tablespoon olive oil |
1 can (14-1/2 ounces) italian stewed tomatoes, cut up |
1 can (8 ounces) tomato sauce |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/8 teaspoon pepper |
dash ground cumin |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped |
4 tablespoons minced fresh parsley, divided |
1/4 cup 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. Yield: 6 servings.
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