Guest guest Posted June 15, 2000 Report Share Posted June 15, 2000 * Exported from MasterCook * Sarah's Pasta with Black Beans and Artichoke Hearts Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : July '97 Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 cup chopped onion 2 garlic cloves -- minced 2 tablespoons minced fresh oregano OR 2 teaspoons dried oregano 1/8 teaspoon crushed red pepper 1/8 teaspoon black pepper 1 (14 1/2-ounce) can pasta-style tomatoes -- undrained 1 (14.5-ounce) can no-salt-added whole tomatoes -- undrained and chopped 1 (15-ounce) can no-salt-added black beans -- drained 1 (4.5-ounce) jar sliced mushrooms -- drained 3 cups hot cooked tricolor fusilli (about 2 cups uncooked twisted spaghetti) 1 (14-ounce) can quartered artichoke hearts -- drained 1/4 cup (1 ounce) grated fresh Romano cheese Heat oil in a large skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Stir in oregano, red pepper, black pepper, and tomatoes; cover, reduce heat, and simmer 10 minutes. Add beans and mushrooms; cover and simmer an additional 5 minutes. Combine tomato mixture, pasta, artichokes, and cheese in a large bowl, and toss well. Serve warm. Serving Size: 1 cup Source: " Cooking Light, July 1997, p.124 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 4g Total Fat; (15% calories from fat); 11g Protein; 41g Carbohydrate; 4mg Cholesterol; 501mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : " I modified this recipe from one of my favorite Cooking Light recipes by adding more convenience products. My family maintains a pretty active life style, and to avoid eating out, we plan our meals ahead. We often have meals like this one that cook quickly when we're in a rush. " —Sarah Jacobs, Bloomington, Ill. Nutr. Assoc. : 0 0 620 0 0 2130706543 0 0 219 0 578 26798 2836 42 20087 Quote Link to comment Share on other sites More sharing options...
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