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Categories:
beans rigatoni pasta olive oil onion garlic tomatoes brown sugar salt pepper spinach water Parmesan cheese
Viewed: 29 - Published at: 8 years agoIngredients
- 1 (10 ounce) package frozen lima beans
- 1 (16 ounce) package rigatoni pasta or 1 (16 ounce) package shell pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 teaspoon minced garlic (about 2 cloves)
- 1 (15 ounce) candiced tomatoes seasoned with basil garlic & oregano
- 12 teaspoon brown sugar
- salt
- pepper
- 1 (6 ounce) packagefresh Baby Spinach
- 1 (14 ounce) can water-packed artichoke hearts, drained and quartered
- grated parmesan cheese, to taste
Method
- Remove lima beans from freezer and set aside; cook pasta according to package directions.
- Meanwhile, in a big saucepan, heat the oil over medium heat; add in onion and garlic; cook/stir occasionally until softened, about 5 minutes.
- Add in tomatoes, sugar, and salt/pepper to taste; bring to a boil, then partially cover and simmer for 10 minutes.
- Add in lima beans; return to a boil; decrease heat, replace the lid, and simmer for 3 more minutes.
- Add in spinach; cover, and cook until spinach is wilted, about 3 more minutes.
- When the pasta is cooked, drain and add it to the sauce, along with the artichoke hearts; top with parmesan cheese to taste.
