1 tbsp Olive oil
1 cup Sliced green onions
3/4 tsp Dried whole oregano
1/4 tsp Salt
1/8 tsp Crushed red pepper
1/8 tsp Black pepper
1 Clove garlic, minced
29 oz No-salt-added whole tomatoes, (2 cans) undrained and chopped
15 oz Black beans, (1 can) drained
4 cup Hot cooked radiatore (short, fat, rippled pasta), cooked without salt or fat
14 oz Artichoke hearts, (1 can) drained and quartered
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Heat oil in a large nonstick skillet over medium heat. Add green onions, and saute 6 minutes. Add oregano and next 5 ingredients; cover and simmer 10 minutes. Add beans; cover and simmer an additional 5 minutes.
Combine bean mixture, hot cooked pasta, and artichoke hearts in a large bowl, and toss well. Yield: 6 servings (serving size: 1-1/2 cups).
Per serving: 588 Calories; 5g Fat (7% calories from fat); 28g Protein; 111g Carbohydrate; 0mg Cholesterol; 181mg Sodium
Serving Ideas : Serve warm or at room temperature.
NOTES :
Recipe by: Cooking Light, Jan/Feb 1994, page 72
Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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