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Recetas en Espanol
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Spaghetti with Tomato-Artichoke Sauce

Serving Size: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

  • ¾ pound fresh mushrooms, sliced
  • 1    cup finely chopped onions           
  • 2    clove garlic, minced
  • 1    tablespoon vegetable oil
  • 1    (28 ounce) can TUTTOROSSOÒ CRUSHED TOMATOES with BASIL
  • 1    (29 ounce) can TUTTOROSSOÒTOMATO SAUCE
  • ½  teaspoon parsley flakes
  •       Salt and black pepper to taste
  • 1    (15 ounce) can artichoke heart quarters, drained
  • ½  cup sliced ripe olives
  •       Cooked spaghetti

Cooking Instructions

In a small Dutch oven, cook mushrooms, onions, and garlic in oil over medium-high heat until tender. Stir in TUTTOROSSOÒ CRUSHED TOMATOES with BASIL, TUTTOROSSOÒ TOMATO SAUCE, parsley flakes, salt, and pepper. Bring to a boil; reduce heat, and simmer for 15 to 20 minutes. Stir in artichokes and olives. Cook just until thoroughly heated. Serve over spaghetti.

                                                          
NUTRITIONAL FACTS PER SERVING:
Calories 210, Fat 4g, Cholesterol 0mg, Sodium 800mg, Carbohydrate 37g, Fiber 9g, Protein 7g,
Vitamin A 30%, Vitamin C 25%, Calcium 6%, Iron 25%
 

Art Direction:

Italian Flavor/Feeling
Photo of one serving on plate
Preparation scene in background w/fresh basil, artichoke, mushrooms, black olives
This Recipe Provided by Red Gold
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