Zucchini-Garlic Pasta

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    • #237640

      Zucchini-Garlic Pasta

      1 3/4 cup Diced Tomatoes, drained
      1 cup (6 ounce jar) marinated artichoke hearts, sliced, undrained
      1/4 cup sliced ripe olives, drained
      2 Tblsp chopped fresh parsley
      2 Tblsp chopped fresh basil
      1 clove garlic, minced
      1/4 tsp salt
      1/8 tsp ground black pepper

      Combine tomates, artichoke hearts and juice, olives, parsley,basil, garlic,
      salt and pepper in large bowl. Cover; chill for several hours to blend
      flavors. Toss with pasta or serve at room temperature on toasted Italian
      bread slices or pizza.

      Makes 4 servings

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