Zucchini-Garlic Pasta- Vegetarian Left Over Layering

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

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  1. #1
    SUSAN
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    Default Zucchini-Garlic Pasta



    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

    Source: Sammi's Best Soy Products



    FROM MY KITCHEN TO YOURS

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  2. #2
    Senior Member
    Join Date
    Jan 2006
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    Default Zucchini-Garlic Pasta


    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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