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Garden Pasta

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Everybody likes pasta? pasta for lunch, pasta for dinner. It's popular because it's delicious and it goes with anything, anytime. This dish takes just minutes to prepare, but it still has all of Mama's old-time long-cooked tastes.

Serves: 3

Cooking Time: 30 min

What You'll Need:
  • 1 jar (6 ounces) marinated artichoke hearts, undrained
  • 1/2 cup finely chopped onion
  • 1 garlic clove, finely chopped, or 1/2 teaspoon bottled chopped garlic
  • 2 cups diced fresh tomatoes
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 pound egg or spinach noodles or linguine
  • 1/3 cup grated Parmesan cheese
  • 4 tablespoons (1/4 cup) butter, softened
What To Do:
  1. Drain liquid from artichoke hearts into a large skillet. Cut larger artichoke hearts in half and set aside. Add onion and garlic to skillet; simmer over a low heat until softened. Add tomatoes, Italian seasoning, salt, and basil; cover and simmer for 10 minutes.

  2. Uncover and continue cooking until sauce thickens slightly, about 10 minutes more. Add artichokes and simmer for a few minutes longer.

  3. Meanwhile, in a large pot of boiling water, cook noodles just until tender; drain and toss with Parmesan cheese and softened butter.

  4. Serve pasta with the artichoke sauce.
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Notes

Before serving, sprinkle with extra Parmesan cheese, if desired. For a fresh garden flavor, try adding some shredded zucchini or fresh scallions.

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