1 Jar (6oz.) marinated artichokes, drained with 2 tablespoons liquid reserved
4 cup Assorted vegetables, such as sliced carrots, yellow squash and asparagus
2 Cloves garlic, , sliced thin
1 can (16oz) fava beans, rinsed, and drained
1 cup Vegetable broth
1 tsp Grated lemon peel
1 lb Plain and/or spinach linguine
1/2 cup Grated Asiago cheese
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Heat reserved artichoke liquid in large skillet over medium high heat. Add vegetables and garlic; cook, stirrig 12 minutes or until vegetables are crisp-tender. Stir in beans, broth, artichoke hearts, and lemon peel. Cook 2 minutes until heated through. Meanwhile, cook linguine according to package directions, drain well and toss with vegetable mixture, cheese and salt and pepper totaste. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date October 19, 1997
Recipe by: First for women magazine -- April 22, 1996
Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on Oct 19, 1997
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