Garden Style Primavera
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Cook time:
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Serves: 4
Here’s a quick and easy recipe from Red Gold – perfect for the vegetarians in your household. Garden Style Primavera
Ingredients
- 6 OUNCES BOW TIES PASTA, COOKED AND DRAINED
- 1 (6 OUNCE) JAR ARTICHOKE HEARTS, SAVE MARINADE
- 2 GARLIC CLOVES, MINCED
- 1 TEASPOON DRIED ROSEMARY, CRUSHED
- 1 GREEN BELL PEPPER, CUT INTO STRIPS
- 1 CARROT, CUT INTO JULIENNE STRIPS
- 1 ZUCCHINI, CUT INTO JULIENNE STRIPS
- 1 (28 OUNCE) CAN RED GOLD® CRUSHED TOMATOES
Instructions
- TOSS THE PASTA WITH 3 TABLESPOONS OF THE ARTICHOKE MARINADE; SET ASIDE.
- CUT ARTICHOKE HEARTS IN HALF. IN A LARGE SKILLET COOK GARLIC AND ROSEMARY IN 1 TABLESPOON OF THE ARTICHOKE MARINADE. ADD GREEN BELL PEPPER, CARROT, ZUCCHINI AND RED GOLD® CRUSHED TOMATOES.
- COOK, UNCOVERED, OVER MEDIUM-HIGH HEAT FOR 5 TO 6 MINUTES OR UNTIL VEGETABLES ARE TENDER AND SAUCE IS THICKENED. ADD ARTICHOKE HEARTS AND SPOON OVER PASTA. OPTIONAL: SERVE WITH GRATED PARMESAN CHEESE.
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