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Rigatoni and Vegetables
Great and different combination of vegetables for a pasta dish.
Serves 8
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 10 |
Oz |
Frozen lima beans |
|
| 1 |
pkg |
Rigatoni or pasta shells, 16 oz |
|
| 2 |
Tb |
Olive Oil |
|
| 1 |
ea |
Onion - medium, chopped |
|
| 1 |
Tsp |
Garlic, minced |
|
| 1 |
Can |
Diced Tomatoes with Italian Seasoning - 15 oz |
|
| 1/2 |
Tsp |
Brown Sugar |
|
|
|
Salt and Pepper to taste |
|
| 6 |
Oz |
Fresh baby spinach |
|
| 1 |
Can |
Artichoke hearts - 14 oz in water, drained and quartered |
|
|
|
Parmesan cheese, grated |
|
|
Instructions
Remove lima beans from freezer and set aside. Prepare pasta according to package directions.
In a saucepan, heat oil and add onion and
garlic and cook for about 5 minutes. Add tomatoes, sugar and salt and pepper to taste. Bring to a boil and then partially cover and simmer for 10 minutes.
Add lima beans to sauce and return to a
boil. Reduce heat and replace lide and simmer for 3 more minutes. Add spinach to sauce, replace lid and cook until spinach is wilted about 3 more minutes.
When pasta is done cooking, drain it and
add it to the sauce. Add artichoke hearts and top with cheese to taste.
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