Pasta with Black Beans and Artichoke Hearts


1 tablespoon olive oil
1 cup sliced green onions
3/4 teaspoon dried whole oregano
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1 clove garlic -- minced
29 ounces no-salt-added whole tomatoes -- (2 cans)
undrained and chopped
15 ounces black beans -- (1 can) drained
4 cups hot cooked radiatore
(short, fat, rippled pasta)
cooked without salt or fat
14 ounces artichoke hearts -- (1 can)
drained and quartered


Heat oil in a large nonstick skillet over medium heat. Add green onions, and saute 6 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.

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