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Mediterranean Penne

By The Canadian Living Test Kitchen

Tested till perfect

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Mediterranean Penne

This recipe makes 4 servings

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Ingredients

  • 3 cups penne pasta
  • 2  jars (6 oz/170 mL) marinated artichoke hearts, drained and liquid reserved
  • 2 cups packed fresh spinach or arugula, shredded
  • 1/4 red onion, thinly sliced
  • 1 can (19 oz/540 m L) red kidney beans, drained and rinsed
  • Dressing:
  • 2 tbsp wine vinegar
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 dash hot pepper sauce
  • 2/3 cup reserved  artichoke liquid
  • 1/4 cup chopped fresh oregano or fresh parsley

Preparation

In large pot of boiling salted water, cook pasta for 8 to 10 minutes, or until tender but firm. Rinse under cold running water; drain well.

In large bowl, toss pasta with artichokes, spinach or arugula, onion and kidney beans.

DRESSING: In small bowl, whisk together wine vinegar, olive oil, salt, pepper, hot peper sauce, reserved liquid and oregano or parsley until blended.

Toss with pasta to coat.

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