Sarah's Pasta with Black Beans and Artichoke Hearts
By Lv2Cook
Rate this recipe
5/5
(1 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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