Diane Molberg understands the meaning of a family-pleasing dish. Lightly flavored with artichoke hearts, her chunky pasta sauce is a hearty way to top off a busy day. “It’s an easy vegetarian meal that’s low in fat,” she writes from Emerald Park, Saskatoon.
INGREDIENTS
* 8 ounces uncooked spiral pasta * 3/4 cup chopped onion * 1 garlic clove, minced * 1 tablespoon olive oil * 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up * 1 can (8 ounces) tomato sauce * 1/2 teaspoon dried basil * 1/2 teaspoon dried oregano * 1/8 teaspoon pepper * Dash ground cumin * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped * 4 tablespoons minced fresh parsley, divided * 1/4 cup grated Parmesan cheese
SERVINGS 6 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 10 min. COOK 20 min. TOTAL 30 min.
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: 1 cup equals 236 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 634 mg sodium, 41 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
