Recipe - Pasta With Black Beans And Artichoke Hearts

1 tablespoon Olive oil
1 cup Sliced green onions
Three fourths teaspoon Dried whole oregano
One fourth teaspoon Salt
1/8 teaspoon Crushed red pepper
1/8 teaspoon Black pepper
1 Clove garlic, minced
29 ounce Nosaltadded whole
tomatoes, (2 cans)
undrained and chopped
15 ounce Black beans, (1 can) drained
4 cup Hot cooked radiatore (short,
fat, rippled pasta), cooked
without salt or fat
14 ounce 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. Yield: 6 servings (serving size: 1One half cups).

Per serving: 588 Calories; 5g Fat (7% calories from fat); 28g Protein; 111g
Carbohydrate; 0mg Cholesterol; 181mg Sodium

Serving Ideas : Serve warm or at room temperature.

NOTES :

Recipe by: Cooking Light, Jan/Feb 1994, page 72

Posted to MCRecipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.