Spaghetti, Black Eye Peas, & Artichoke Hearts
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
black-eyed peas
dried |
|
| ¼ | cup |
olive oil
|
|
| 2 | cloves |
garlic
halved |
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 10 | ounces |
artichoke hearts
quartered |
|
| 1 | cup |
black olives
halved |
*
|
| 1 | x |
salt
|
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | pound |
spaghetti
broken into 1-inch lengths |
|
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
black-eyed peas
dried |
|
| 59 | ml |
olive oil
|
|
| 2 | cloves |
garlic
halved |
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 289 | ml/g |
artichoke hearts
quartered |
|
| 237 | ml |
black olives
halved |
*
|
| 1 | x |
salt
|
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 453.6 | g |
spaghetti
broken into 1-inch lengths |
|
| 3E+1 | ml |
Parmesan cheese
|
|
Directions
Cook black-eyed peas according to basic directions.
Heat olive oil in large sau cepan and brown garlic pieces.
Add pepper, scallions, and artichoke hearts and sauté for 4 or 5 minutes.
Add olives, 2 to 2½ cups reserved bean broth, and salt.
Bring to a bowl, reduce heat and simmer 5 minutes. Add black-eyed peas an d parsley.
Cook spaghetti to al dente, drain, and put into serving bowl.
Spoon ½ of the sauce and ½ of the cheese over the spaghetti.
Mix well.
Spoon rema ining sauce and cheese over spaghetti.
