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8 Recipes: Entrees
Zucchini-Garlic Pasta
Ingredients:
1 3/4 cup diced tomatoes, drained
1 cup (6 oz. jar) marinated artichoke hearts, sliced, undrained
1/4 cup sliced ripe olives, drained
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
1 clove garlic, minced
1/4 tsp salt
1/8 tsp ground black pepper
Preparation:
Combine tomatoes, artichoke hearts and juice, olives, parsley, basil, garlic, salt and pepper in large bowl. Cover; chill for several hours to blend flavors. Toss with pasta or serve at room temperature on toasted Italian bread slices or pizza.
Makes 4 servings.
