Recipe Overview:
| Servings: | 4 |
| Preparation Time: | 10 minutes |
| Cook Time: | 15 minutes |
Ingredients
| 1 |  |
(6 ounce) package | |
bow ties pasta |
| 1 | |
(6 ounce) jar | |
marinated artichoke hearts |
| 2 | |
|
garlic cloves, minced | |
| 1/2 | |
teaspoon | |
dried rosemary |
| 1 | |
|
green bell pepper, cut into strips | |
| 1 | |
|
carrot, cut into julienne strips | |
| 1 | |
|
zucchini, cut into julienne strips | |
| 1 | |
(28 ounce) can | |
Tuttorosso® Crushed Tomatoes in thick puree with basil |
Directions:
- Cook pasta according to package directions and drain well. Toss the pasta with 3 tablespoons of the artichoke marinade; set aside.
- Cut artichoke hearts in half. In a large skillet cook garlic and rosemary in 1 tablespoon of the artichoke marinade. Add green bell pepper, carrot, zucchini and TUTTOROSSO® CRUSHED TOMATOES in thick puree with basil.
- Cook, uncovered, over medium-high heat for 5 to 6 minutes or until vegetables are tender and sauce is thickened. Add artichoke hearts and spoon over pasta. Optional: Serve with grated Parmesan cheese.
Nutritional facts per serving:
|
Calories 250 Fat 4.5g Cholesterol 0mg Sodium 230mg Carbohydrate 46g |
Fiber 6g Protein 8g Vitamin A 120% Vitamin C 100% Calcium 4% Iron 20% |
Special Diets:
Low Fat
Vegetarian
Vegetarian
