Maque Choux Pasta

  1. Drain liquid from artichoke hearts into a large skillet; coarsely chop artichokes and set aside.
  2. Saute onion, celery and garlic in artichoke heart liquid over medium-high heat for 5 minutes; add tomatoes and their liquid, olives and reserved artichoke hearts. Cook for another 3 minutes or until most of the excess liquid has cooked off.
  3. Stir in cooked noodles and fresh herbs; toss to coat. Season to taste with seasonings as desired. Serve with freshly grated Parmesan cheese.

onion, celery, garlic, tomatoes, rotelle pasta, fresh herb, red pepper, parmesan cheese

Taken from www.food.com/recipe/maque-choux-pasta-485925 (may not work)

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