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PENNE with TOMATOES, PESTO and
ARTICHOKES |
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1 7 oz. jar marinated artichoke hearts, drained
reserve 3 Tbsp. oil
1 large onion, chopped
2 Tbsp. chopped garlic
1 28-oz. can diced tomatoes in juice
1¼2 C. purchased pesto of choice
12 oz. penne pasta, prepared
1¼3 C. Parmesan cheese
Heat 3 Tbsp. oil reserved from artichoke hearts in a
large pot. Add onion and garlic and sauté until onion
is tender. Add tomatoes with juices and artichokes. Simmer until
sauce thickens slightly, about 8 minutes. Add pesto. Simmer about 1
minute. Mix in pasta and
1¼2 C. Parmesan cheese. Season with salt and pepper
to taste. |
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