This dish reminds me of my trip to Tuscany.

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Rigatoni with Fava Beans and Artichokes

Average of 1 ratings: 2.0

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Source: Adrieene Meier, Ocean Mist Farms

Serves: 4

Ingredients

3 cooked Ocean Mist Artichoke Hearts and stems, cubed
(See Video: How to Cook Artichokes for a variety of cooking methods)
1 cup (5 ounces) blanched shelled Fava Beans
1/4 cup extra virgin olive oil
1/4 cup vegetable broth or water
1 yellow Onion, finely chopped
1 Carrot, finely chopped
1 cup Spinach leaves, coarsely chopped
1 can (28 ounces) plum tomatoes, drained
1 pound rigatoni pasta, cooked
2 tablespoons coarse sea salt
grated parmesan cheese.


Directions

In large frying pan, over medium high heat, warm olive oil. Add Carrot and Onion; cook until tender (about 7 minutes).

Add Artichokes, Fava Beans, Spinach, broth, salt and pepper. Cook until heated through.

Stir in tomatoes and simmer about 15 minutes. Add cooked, drained rigatoni to sauce and gently toss.

Plate and top pasta with shaved parmesan cheese.


Rigatoni with Fava Beans and Artichokes

Mar 26, 2011
Helen,
Alexandria, LA

 

Have used this recipe many times....love it! One of the only non-meat dishes that my husband will ask for again and again.

 

Mar 26, 2011
Helen,
Alexandria, LA

 

Have used this recipe many times....love it! One of the only non-meat dishes that my husband will ask for again and again.

 
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