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Garden pasta

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Ingredients/Components

salt - 1/2 tsp
soft butter - 1/4 c
Parmesan cheese, grated - 1/3 c
onion, finely chopped - 1/2 c
small clove fresh garlic - 1 item
fresh tomatoes, diced and peeled - 2 c
small bay leaf - 1 item
mixed dry Italian herbs - 1/2 tsp
fresh basil, finely chopped or 1/2 tsp - 1 Tbsp
parsley, chopped - 1 Tbsp
noodles egg or spinach - 8 oz

How to make garden pasta:

Drain marinade from artichokes into a 9 or 10-inch skillet. Add onion and press garlic into mixture; simmer until softened. Add tomatoes, bay leaf, Italian herbs, salt and basil. Cover and simmer for 10 minutes. Uncover and continue cooking until sauce thickens slightly, about 10 minutes. Add artichokes (cutting larger ones in halves), and simmer for a few minutes longer. Remove bay leaf and add parsley. Meanwhile, cook noodles in boiling, salted water just until tender. Drain and toss with butter and cheese. Serve with the artichoke sauce and sprinkle with additional cheese, if desired. Makes 3 or 4 servings.

Recipe categories: Pasta, Vegetarian, Pasta, rice and grains.

Rating:

2.3

Average rating: 2.3, total votes: 3

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