Face it, finding a good plate of pasta in these parts is not very challenging. South Ninth Street alone presents several delicious dinning destinations. But when the wallet starts feeling a little lighter, splurging for a fine Italian meal no longer seems like such a good idea.
For those keeping a close eye on the budget, Debbie Robb, of the 300 block of Mercy Street, offers up a cheaper solution with her Yummy Pasta recipe. With artichoke hearts, spinach and tomatoes in the mix, this meal also will satisfy those appetites running on empty.
1 box of bow pasta, cooked according to package directions
2 tablespoons of olive oil
1 can of artichoke hearts (in water)
4 garlic cloves, thinly sliced
1 small onion, chopped
1 teaspoon of red crushed pepper flakes
1 29-ounce can of diced tomatoes
1 box of frozen chopped or leaf spinach, thawed
1 tablespoon of basil leaves
1/2 cup of Parmesan or Romano cheese, grated
Salt and pepper, to taste
In a large saucepan heated with the oil, add the artichoke hearts, garlic, onion and red pepper flakes. Cook until the onion and garlic soften. Add the tomatoes and spinach. Stir all of the ingredients evenly before adding the basil leaves and cheese.
Strain the pasta, and pour in the sauce, stirring. Mix the pasta and vegetable mixture, adding the cheese, salt and pepper as topping.
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