1 pound Spaghetti or Linguine, uncooked
2 teaspoons vegetable oil
2 medium onions, thinly sliced
1 carrot, shredded
2 medium zucchini, coarsely grated
1 8 1/2-ounce can artichoke hearts, drained and quartered
2 teaspoons garlic powder
1 teaspoon dried parsley
Salt and pepper, to taste
1/4 cup grated Romano cheese
Servings: 4
1. Cook pasta according to package directions. While pasta is cooking, warm the oil in a large saucepan over medium heat. Add the onions, cover the pan and cook for 5 minutes. Add the carrot, zucchini, artichoke hearts, garlic powder and dried parsley. Cover the pan and cook for 5 more minutes.
2. When pasta is done, drain it well. Toss sauce with pasta, season with salt and pepper, and sprinkle with Romano cheese.
2 teaspoons vegetable oil
2 medium onions, thinly sliced
1 carrot, shredded
2 medium zucchini, coarsely grated
1 8 1/2-ounce can artichoke hearts, drained and quartered
2 teaspoons garlic powder
1 teaspoon dried parsley
Salt and pepper, to taste
1/4 cup grated Romano cheese
Servings: 4
1. Cook pasta according to package directions. While pasta is cooking, warm the oil in a large saucepan over medium heat. Add the onions, cover the pan and cook for 5 minutes. Add the carrot, zucchini, artichoke hearts, garlic powder and dried parsley. Cover the pan and cook for 5 more minutes.
2. When pasta is done, drain it well. Toss sauce with pasta, season with salt and pepper, and sprinkle with Romano cheese.
