Title: Cheesy Mediterranean Artichoke Pasta
Categories: Artichokes, Bobbie not, Cheese, Main dishes, Tomatoes
Yield: 8 Servings

8 oz Penne pasta; cooked/drained
14 1/2 oz Diced tomatoes; drained
14 oz Artichoke hearts;
-drained/quartered
2 1/4 oz Pitted ripe olives; sliced
1/4 c Extra-virgin olive oil
1/4 c Shredded Parmesan cheese; or
-Romano

Toss hot pasta with remaining ingredients. Heat 5 minutes or until
thoroughly heated. Serve immediately. Prep Time: 15 minutes, Cooking Time:
5 minutes. Makes 8 servings. MC formatting by bobbi744@sojourn.com

Suggested Wine: Cabernet Sauvignon or Chardonnay

Recipe by: DiGiorno/Colavita Advertisment Brochure

Posted to MC-Recipe Digest by Roberta Banghart on
May 04, 1998