Pasta With Artichokes and Basil |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Better Homes and Gardens, a great vegetarian dinner that meat eaters will like too! Ingredients:
4 ounces tagliatelle pasta noodles, fusilli or 4 ounces fettuccine, broken up |
1 (9 ounce) package frozen artichoke hearts, rinsed and drained |
2 medium red sweet peppers, chopped |
1/3 cup onion, finely chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 medium tomato, seeded and chopped |
1/4 cup fresh basil, snipped or 2 teaspoons dried basil, crushed |
2 tablespoons parmesan cheese, grated |
Directions:
1. Cook pasta according to package directions. Immediately drain. Return pasta to pan; keep warm.
2. Meanwhile, place artichoke hearts in a colander under cold running water to separate. In a large skillet cook and stir artichokes, sweet pepper, onion, and garlic in hot oil over medium-high heat for about 5 minutes or until vegetables are tender.
3. Stir in tomato and basil; cook and stir about 2 minutes more or until heated through. Add artichoke mixture to pasta. Toss gently to mix. Sprinkle each serving with Parmesan cheese. Makes 4 to 6 side-dish servings.
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