Best Veggie Pasta

A nice light vegetarian pasta with artichokes, spinach, and tomatoes that can be made with your favorite type of pasta.

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Ingredients:

• 1 lb pasta (spaghetti, linguini, angel hair)  
• 1 can artichoke hearts cut in quarters
• 1 lg. bag frozen chopped spinach defrosted and drained well  
• 4-6 fresh tomatoes quartered  
• 1 med red onion sliced very thin  red/green bell pepper julienned  
• 2tsp italian seasoning (or make your own)  
• 1/4c olive oil (or less)  
• 2-5 cloves garlic (how you like it)
• 1/8-1/4c balsamic vinegar  
• salt/pepper to taste  
• parmesan cheese

Method

In large bowl marinate artichoke hearts, garlic, tomatoes and italian spices, in enough oil and vinegar to coat. Add some salt & pepper to season. Meanwhile, add about 3 tbls oil to hot fry pan. Sautee onions and peppers 3-5 min. or until they are cooked but still have crunch. Add to marinating veggies. Put water up to boil (enough for pasta). When water comes to rapid boil throw in 1-2 tbls salt add pasta and bring back to boil (cook pasta according to directions). While pasta is cooking, add 1-2 tbls oil to large fry pan. Sautee marinated veggies only until heated through (3-5 min). Drain pasta, serve veggies over pasta with french/italian/garlic bread. Sprinkle parmesan cheese over finished dish just before serving. For added flavor, toss in some calamata olives, either before sauteeing or as garnish before serving.

Notes: Yummmmm!! Easy, quick and healthy. I'm sharing with all. Don't try and steal it though. Bless all.

Number of servings: 6-8

Submitted By: toni favata
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