Pasta With Black Beans And Artichoke Hearts

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Sliced green onions
3/4 teaspoon	3.8ml	Dried whole oregano
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Crushed red pepper
1/8 teaspoon	0.6ml	Black pepper
1		Garlic - minced
29 oz	823g	No-salt-added whole tomatoes - (2 cans)
		Undrained and chopped
15 oz	426g	Black beans - (1 can) drained
4 cups	948ml	Hot cooked radiatore
		(short - fat, rippled pasta)
		Cooked without salt or fat
14 oz	397g	Artichoke hearts - (1 can)
		Drained and quartered

Recipe Instructions

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.

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).

Source:
Cooking Light, Jan/Feb 1994, page 72

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