Pasta - penne with artichokes, tomatoes, and pesto

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* Exported from MasterCook *

 

PENNE WITH TOMATOES, PESTO AND ARTICHOKES

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 6 to 7-ounce jar marinated artichoke

hearts -- drained, 3 tablespoons oil reserved

1 large onion -- chopped

3 large garlic cloves -- chopped

1 can diced tomatoes in juice -- (28 ounce)

1/2 cup purchased pesto

12 ounces penne pasta -- freshly cooked

1/3 cup grated Parmesan cheese

Additional grated Parmesan cheese

 

Heat 3 tablespoons oil reserved from artichokes in heavy large pot over

medium-high heat. Add onion and garlic and sauté until onion is tender, about 7

minutes. Add tomatoes with their juices and artichokes. Simmer until sauce

thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in

pasta and ­ cup cheese. Season pasta with salt and pepper.

Transfer pasta to large bowl. Serve, passing additional Parmesan separately.

 

Serves 4.

 

 

Bon Appétit

July 1998

 

 

 

 

 

 

 

 

Source:

" http://www.epicurious.com/run/recipe/view?id=5454 "

 

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Per Serving (excluding unknown items): 348 Calories; 2g Fat (5.5% calories from

fat); 14g Protein; 66g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 125mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0