• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spaghetti, Black Eye Peas, and Artichoke Hearts

  • Recipe Submitted by on

Category: Pasta, Main Dish, Italian, Vegetarian

 Ingredients List

  • 1/2 lb Dried black-eyed peas
  • 1/4 c Olive oil
  • 2 Cloves garlic; halved
  • 1/4 ts Crushed red pepper
  • 1/2 c Chopped scallions
  • 10 oz Frozen artichoke hearts;
  • -quartered
  • 1 c Black olives; halved
  • Salt
  • 1/4 c Chopped parsley
  • 1 lb Spaghetti; broken into
  • -1-inch lengths
  • 2 tb Parmesan cheese

 Directions

Cook black-eyed peas according to basic directions. Heat olive oil in large
saucepan and brown garlic pieces. Add pepper, scallions, and artichoke
hearts and saute for 4 or 5 minutes. Add olives, 2 to 2 1/2 cups reserved
bean broth, and salt. Bring to a bowl, reduce heat and simmer 5 minutes.
Add black-eyed peas and parsley. Cook spaghetti to al dente, drain, and put
into serving bowl. Spoon 1/2 of the sauce and 1/2 of the cheese over the
spaghetti. Mix well. Spoon remaining sauce and cheese over spaghetti.

NOTES : A tossed salad with an oil and vinegar dressing may be served
following this. Fresh fruit and cheese may be offered to complete this
meal.

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