Pasta with Cherry Tomato Sauce
INGREDIENTS:
2 c Elbow macaroni 1/2 c Sliced black olives
3/4 lb Marinated artichoke hearts 1/4 c Red wine vinegar
3/4 c Alfalfa sprouts 1/2 ts Basil
1 sm Green bell pepper, chopped 1/2 ts Savoury
1 md Carrot, coarsely grated Salt & pepper
2 c Elbow macaroni 1/2 c Sliced black olives
3/4 lb Marinated artichoke hearts 1/4 c Red wine vinegar
3/4 c Alfalfa sprouts 1/2 ts Basil
1 sm Green bell pepper, chopped 1/2 ts Savoury
1 md Carrot, coarsely grated Salt & pepper
Cook pasta till al dente. Rinse with cool water. Drain & put in mixing bowl. Chop artichokes into bite-sized pieces. Add to pasta. Add sprouts & then the rest of the ingredients. Mix well & allow to stand for 2 hours at room temperature or in the fridge.
Nava Atlas, "Vegetariana"
Nava Atlas, "Vegetariana"