0/5
(0 Votes)
Ingredients
- 3 cups whole grain mini penne pasta
- 2 tbs extra virgin olive oil
- 1 1/2 cups no salt vegetable broth
- 1 14 ounce can artichoke hearts, drained and quartered
- 1 15 ounce no salt added cannellini beans, drained
- 1 tsp dried oregano
- 1/2 cup oil packed sun dried tomatoes - drained well and chopped
- 1/2 tsp salt
- 1/2 cup wheat wheat panko bread crumbs
Preparation
Step 1
1. Cook pasta, drain and return to pot
2. In large skillet - add garlic and cook for approx 1 min. Add broth, artichoke hearts, beans and oregano. Bring to a boil, reduce heat. Simmer, uncovered for 5 min. Add this mix to the pasta. Stir in tomatoes and salt. Cover and keep warm.
3. In large skillet - add oil and bread crumbs. Stir frequently for 3 minutes or until toasted. Top on pasta
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