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2 cups |
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500 mL |
small pasta shells or macaroni |
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Cook. |
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Meanwhile... |
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1 jar |
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1 jar |
marinated artichokes |
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Pour the liquid into a deep skillet. |
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(6 oz) |
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(170 mL) |
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Cut the drained artichokes into |
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quarters and set aside. |
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Heat the liquid on med-high heat. |
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1 |
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1 |
onion, chopped |
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Add to skillet. |
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1 |
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1 |
red sweet pepper, slivered |
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2 Tbsp |
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30 mL |
pine nuts |
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1 |
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1 |
clove garlic, crushed |
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Saute for about 5 minutes, until |
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nuts are golden and onion is |
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beginning to be soft. |
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Add drained artichokes. |
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Cook for a minute more. |
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Remove from heat. |
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Toss sauce with cooked pasta. |
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1/3 cup |
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75 mL |
grated Parmesan cheese |
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Add to pasta. Toss to mix well. |
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1/3 cup |
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75 mL |
sour cream |
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