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Ham and Artichoke Pasta Toss Recipe

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This recipe for Ham and Artichoke Pasta Toss, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Diefenthaler
Added: Saturday, April 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz short pasta, such as Penne
3 medium-sized plum tomatoes (for 1 cup chopped)
2 cloves fresh garlic
13 3/4 oz can quartered artichoke hearts, packed in water (not marinated)
6 oz diced ham (about 3/4 cup)
1 tsp onion powder
1/3 cup grated or shredded Parmesan cheese
1 TBS extra-virgin olive oil

Directions:
Directions:
Bring 1/2 qt water to boil in soup pot. When the water reaches a rapid boil, add the pasta and cook just until tender, according to package directions. Meanwhile, dice the tomatoes, and place them in a serving bowl. Peel and finely mince the garlic, and add it to the bowl. Drain the artichokes, coarsely chop them and add the to the bowl. Stir in ham and onion powder.
When the pasta is done, drain and add it to the bowl. Add the parmeasan cheese. Drizzle the olive oil over the pasta, and toss to mix. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
4

 

 

 

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