Rigatoni With Lima Beans, Artichokes, and Spinach |
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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 8 |
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The Six O'Clock Scramble Ingredients:
1 (10 ounce) package frozen lima beans |
1 (16 ounce) package rigatoni pasta or 1 (16 ounce) package shell pasta |
2 tablespoons olive oil |
1 medium onion, chopped |
1 teaspoon minced garlic (about 2 cloves) |
1 (15 ounce) can diced tomatoes seasoned with basil garlic & oregano |
1/2 teaspoon brown sugar |
salt |
pepper |
1 (6 ounce) package fresh baby spinach |
1 (14 ounce) can water-packed artichoke hearts, drained and quartered |
grated parmesan cheese, to taste |
Directions:
1. Remove lima beans from freezer and set aside; cook pasta according to package directions.
2. Meanwhile, in a big saucepan, heat the oil over medium heat; add in onion and garlic; cook/stir occasionally until softened, about 5 minutes.
3. Add in tomatoes, sugar, and salt/pepper to taste; bring to a boil, then partially cover and simmer for 10 minutes.
4. Add in lima beans; return to a boil; decrease heat, replace the lid, and simmer for 3 more minutes.
5. Add in spinach; cover, and cook until spinach is wilted, about 3 more minutes.
6. When the pasta is cooked, drain and add it to the sauce, along with the artichoke hearts; top with parmesan cheese to taste.
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