03-04-2005, 05:38 AM
4 Roma tomatoes, quartered
4 artichoke hearts, quartered
4 mushrooms sliced thin
3 Kalamata olives halved
2 sun-dried tomatoes cut into strips
1/4 bunch fresh spinach
2 cloves garlic, minced
3 olive oil
1 teaspoon blackened seasoning
10 fusilli pasta cooked
1/2 ounce pesto
2 teaspoons fresh basil
1 garlic butter
Add oil to pan and warm on medium heat for two minutes. Add garlic and sauté for thirty seconds. Then put pesto, tomatoes, olives, artichoke hearts, mushrooms, and sun-dried tomatoes into the pan. Cook on high heat for three to four minutes. When vegetables are cooked and tender, add spinach, basil and garlic butter. Add seasoning and toss with the vegetables. Cook pasta for seven to ten minutes or until soft. Add pasta to the pan and toss all of the ingredients together. Put into bowl or on a plate and serve.
4 artichoke hearts, quartered
4 mushrooms sliced thin
3 Kalamata olives halved
2 sun-dried tomatoes cut into strips
1/4 bunch fresh spinach
2 cloves garlic, minced
3 olive oil
1 teaspoon blackened seasoning
10 fusilli pasta cooked
1/2 ounce pesto
2 teaspoons fresh basil
1 garlic butter
Add oil to pan and warm on medium heat for two minutes. Add garlic and sauté for thirty seconds. Then put pesto, tomatoes, olives, artichoke hearts, mushrooms, and sun-dried tomatoes into the pan. Cook on high heat for three to four minutes. When vegetables are cooked and tender, add spinach, basil and garlic butter. Add seasoning and toss with the vegetables. Cook pasta for seven to ten minutes or until soft. Add pasta to the pan and toss all of the ingredients together. Put into bowl or on a plate and serve.