I found this yesterday and made it last night.....yummmmmmm.
Artichoke Tomato Pasta Recipe
Diane Molberg understands the meaning of a family-pleasing dish. Lightly flavored with artichoke hearts, her chunky pasta sauce is a hearty way to top off a busy day. Its an easy vegetarian meal that’s low in fat, she writes from Emerald Park, Saskatoon.
This recipe is:
Healthy
Quick
6 Servings
Prep/Total Time: 30 min.
Ingredients
8 ounces uncooked spiral pasta
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon Crisco® Olive Oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
Dash ground cumin
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
4 tablespoons minced fresh parsley, divided
1/4 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley. Yield: 6 servings.
Nutritional Analysis: 1 cup equals 236 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 634 mg sodium, 41 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.
Artichoke Tomato Pasta published in Light & Tasty February/March 2006, p26
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