2 teaspoons minced garlic
2 tablespoons olive oil
salt and pepper to taste
1/2 cup green onion (thinly
sliced)
1 cup Roma tomatoes (seeded
and chopped)
1 small (6oz) jar of marinated
artichokes (drained & chopped)
1 tablespoon fresh chopped
thyme
1/2 cup vegetable broth
1 lb linguini (cooked al
dente and drained)
In a large skillet over medium
fire heat olive oil. Add onions and saute for about 2 minutes. Add minced
garlic and saute for next 2 minutes or until wilted. Mix in prepared tomatoes,
artichokes, and thyme. Cook for 5 minutes then stir in the vegetable broth
and bring to a boil. Stir in cooked pasta and heat through on high about
3 minutes. Season with salt and pepper to taste, add cheese if desired
and serve hot. |
