Ham and Artichoke Pasta Toss
Ingredients
Instructions
1. Bring 2 1/2 quarts of lightly salted water to a boil in a covered 4 1/2 -quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook just until tender, according to the package directions.
2. Meanwhile, dice the tomatoes and place them in a 3-quart or larger serving bowl. Peel and finely mince the garlic and add it to the bowl. Drain the artichokes, coarsely chop them and add them to the bowl. Stir in the ham and onion powder.
3. When the pasta is done, drain it and add it to the bowl. Add the Parmesan cheese. Drizzle the olive oil over the pasta and toss to mix well. Season with salt and black pepper to taste. Serve at once.
Makes 4 servings.
Source: Winston-Salem Journal
2. Meanwhile, dice the tomatoes and place them in a 3-quart or larger serving bowl. Peel and finely mince the garlic and add it to the bowl. Drain the artichokes, coarsely chop them and add them to the bowl. Stir in the ham and onion powder.
3. When the pasta is done, drain it and add it to the bowl. Add the Parmesan cheese. Drizzle the olive oil over the pasta and toss to mix well. Season with salt and black pepper to taste. Serve at once.
Makes 4 servings.
Source: Winston-Salem Journal
Recipe Info
Views
197
Date
May 8, 2006
Categories
Vegetables
Beef Pork and Lamb
Pastas