Source: Adrieene Meier, Ocean Mist Farms

Serves: 4

Ingredients

3 Ocean Mist Artichoke Hearts and bottoms, cubed (See "How to Prepare & Cook").
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.