Maque Choux Pasta

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Maque Choux Pasta
Maque Choux Pasta
1 (6.5- oz.) jar Raley's Marinated Artichoke Hearts
1 cup onion diced
1/2 cup celery sliced
4 cloves garlic minced
1 (14.5- oz.) can Raley's Diced Tomatoes
1/2 of a (6- oz.) can Raley's Sliced Black Olives drained
1/2 lb. Raley's Rotelle Pasta cooked
according to package directions
1 tbsp. fresh herbs chopped
Crushed red pepper, salt and Raley's Fresh Ground Pepper to taste
Parmesan cheese wedge for grating

Courtesy of Michelle Ramirez, or glitzypursegirl on Twitter.

Prep: 15 minutes Cook: about 30 minutes
(including pasta cook time) Serves: 4

1. Drain liquid from artichoke hearts into a large skillet; coarsely chop artichokes and set aside.
2. Sauté onion, celery and garlic in artichoke heart liquid over medium-high heat for 5 minutes; add tomatoes and their liquid, olives and reserved artichoke hearts. Cook for another 3 minutes or until most of the excess liquid has cooked off.
3. Stir in cooked noodles and fresh herbs; toss to coat. Season to taste with seasonings as desired. Serve with freshly grated Parmesan cheese. 

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the recipe should include corn and butter not artichoke hearts recipe and photo:

  Comment Number: 4744
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