Spaghetti, Black Eye Peas, and Artichoke Hearts

* Exported from MasterCook Mac *

Spaghetti, Black Eye Peas, and Artichoke Hearts

Recipe By : Bean Banquets from Boston to Bombay/Patricia R. Gregory
Serving Size : 4 Preparation Time :0:00
Categories : Healthy And Hearty Italian
Main Dishes Pasta
Vegetarian Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dried black-eyed peas
1/4 cup olive oil
2 cloves garlic -- halved
1/4 teaspoon crushed red pepper
1/2 cup chopped scallions
10 ounces frozen artichoke hearts -- quartered
1 cup black olives -- halved
salt
1/4 cup chopped parsley
1 pound spaghetti; broken into 1-inch lengths
2 tablespoons Parmesan cheese

Cook black-eyed peas according to basic directions. Heat olive oil in large sau
cepan 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 an
d 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 rema
ining sauce and cheese over spaghetti.

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Per serving (excluding unknown items): 368 Calories; 19g Fat (44% calories from
fat); 15g Protein; 38g Carbohydrate; 2mg Cholesterol; 355mg Sodium

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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