Name: Garden Style Primavera
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 6 ounces bow ties pasta, cooked and drained; 1 (6 ounce) jar marinated artichoke hearts, save marinade; 2 garlic cloves, minced; 1 teaspoon dried rosemary; 1 green bell pepper, cut into strips; 1 carrot, cut into juliene strips; 1 zucchini, cut into juliene strips; 1 (28 ounce) can Tuttorosso® No Salt Added Crushed Tomatoes with basil

The vegetables and herbs in this primavera recipe add so much flavor that you won’t miss the salt. Bow tie pasta covered with a bright sauce filled with veggies, makes…

Ingredients

6 ounces bow ties pasta, cooked and drained
1 (6 ounce) jar marinated artichoke hearts, save marinade
2 garlic cloves, minced
1 teaspoon dried rosemary
1 green bell pepper, cut into strips
1 carrot, cut into juliene strips
1 zucchini, cut into juliene strips
1 (28 ounce) can Tuttorosso® No Salt Added Crushed Tomatoes with basil

Instructions

Step one

Toss the pasta with 3 tablespoons of the artichoke marinade; set aside.

Step two

Cut artichoke hearts in half. In a large skillet cook garlic and rosemary in 1 tablespoon of artichoke marinade. Add green bell pepper, carrot, zucchini and crushed tomatoes with basil.

Step three

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.