Title: Penne Artichoke Pasta
Categories: None
Yield: 1 Servings

1 pk Penne pasta (I prefer La
-Bella's Tomato Basil Penne)
-cooked al dente
1 Stalk celery, chopped
1 Bell pepper (or mixed
-peppers) diced
1 cn Diced tomatoes (fresh works
-too, 1-2 lg tomatoes)
1 sm Onion, chopped
2 Cloves garlic, minced or
-crushed
1 cn Artichoke hearts, diced

Saute celery, onion, garlic, and peppers in water or some of the artichoke
liquid. (I use a little olive oil for flavor, a drizzle to 1 tsp). Cook
until soft. Drain artichokes and braise for 1-2 minutes, add tomatoes, with
liquid. If you prefer a more sauce-like mixture, save the liquid from the
artichokes. Toss with pasta. Can be served warm off the stove, or is even
better and more flavorful when chilled. Can also be tossed with FF Parmesan
cheese, (or fresh grated, if you can stand the fat.) Posted to fatfree
digest V97 #045 by Kai McCoy on Apr 02, 1997