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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Artichoke Pasta Recipe

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This recipe for Artichoke Pasta is from The Yorktown Young Women Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 jars (6 oz. each) Marinated Artichoke Hearts,
2 c. chopped onions,
2 T. minced garlic,
1/2 t. dried oregano – or 1/2 T. fresh,
1/2 t. dried basil – or 1/2 T. fresh,
1/2 t. black pepper,
1/2 t. salt,
2 cans (14 oz) diced tomatoes,
1/4 c. chopped fresh parsley,
1/4 c. vegan parmesan cheese (or normal)
Directions:
Directions:
• Drain artichoke marinade and save. Combine marinade with onions, garlic, oregano, basil, salt, and pepper. Sauté over med/low heat until the onions and garlic are soft and translucent (10 min). Add tomatoes and simmer 30 minutes. Add artichoke hearts, parmesan, and parsley. Stir and simmer 5 minutes.

• Six portions – enough for 1 pound of whole wheat pasta (fettuccine, angle hair, cheese tortellini).
Personal Notes:
Personal Notes:
From Marian Stewart, greenereating.com

 

 

 

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