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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 cup 62g / 2 1/5oz Sliced green onions

  3. 3/4 teaspoon 3.8ml Dried whole oregano

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1/8 teaspoon 0.6ml Crushed red pepper

  6. 1/8 teaspoon 0.6ml Black pepper

  7. 1 Garlic - minced

  8. 29 oz 823g No-salt-added whole tomatoes - (2 cans)

  9. Undrained and chopped 15 oz 426g Black beans - (1 can) drained

  10. 4 cups 948ml Hot cooked radiatore

  11. (short - fat, rippled pasta)

  12. Cooked without salt or fat

  13. 14 oz 397g Artichoke hearts - (1 can)

  14. Drained and quartered

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over medium heat. Add green onions, and sautee6 minutes. Add oregano and next 5 ingredients; cover and simmer 10 minutes. Add beans; cover and simmer an additional 5 minutes.

  2. 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).

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