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Sarah's Pasta with Black Beans and Artichoke Hearts

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Rate this recipe 3.5/5 (4 Votes)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves minced
  • 2 tablespoons minced fresh oregano
  • OR
  • 2 teaspoons dried oregano
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon black pepper
  • 1 (14 1/2-ounce) can pasta-style tomatoes undrained
  • 1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
  • 1 (15-ounce) can no-salt-added black beans drained
  • 1 (4.5-ounce) jar sliced mushrooms drained
  • 3 cups hot cooked tricolor fusilli (about 2 cups uncooked twisted spaghetti)
  • 1 (14-ounce) can quartered artichoke hearts drained
  • 1/4 cup (1 ounce) grated fresh Romano cheese

Details

Servings 1

Preparation

Step 1

Heat oil in a large skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Stir in oregano, red pepper, black pepper, and tomatoes; cover, reduce heat, and simmer 10 minutes. Add beans and mushrooms; cover and simmer an additional 5 minutes.

Combine tomato mixture, pasta, artichokes, and cheese in a large bowl, and toss well. Serve warm.

Serving Size: 1 cup

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