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Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 4 oz. your favorite uncooked pasta
- 1 c. sliced 1/8 inch cucumber
- 1/2 c. chopped fresh parsley
- 6 oz. jar marinated artichoke hearts, quartered (reserve marinade)
- 1/2 tsp. salt
- 1/2 tsp. dill weed
- 1/4 tsp. pepper
- 1 Tbsp. grated lemon peel
- 2 Tbsp. lemon
- 4 medium ripe tomatoes
Method
- Cook pasta according to package directions; drain.
- Rinse with cold water.
- In large bowl, combine pasta and remaining ingredients, except tomatoes.
- Toss to coat with reserved artichoke marinade.
- Remove stems from tomatoes.
- Cut each tomato into 4 wedges, leaving 1/2 inch base to keep tomato intact.
- Serve 1 cup pasta over each tomato.
