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Christian Vegetarian Association Presents:
Take Heart!

Mediterranean Asparagus & Artichokes with Fusilli (www.vegweb.com)

Serves: 6

Preparation time: 40 minutes


1 package (16-oz.) fusilli pasta

1 1/2 pounds asparagus

2 tablespoons olive oil, divided

1 tablespoon chopped peeled onion

4 cloves garlic, peeled and minced

2 teaspoons crushed dried oregano

2 teaspoons crushed dried spearmint

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 can (12-oz.) marinated artichoke hearts, drained

1/2 cup sun-dried tomatoes, softened in hot water, slivered

3/4 cup dry white wine

1/4 cup chopped fresh parsley


Cook pasta according to package directions; set aside.

Break off tough stem ends of the asparagus and cut at a slant into 1-inch pieces.

Heat 1 tablespoon of the olive oil over medium heat in a large skillet. Sauté the onion and garlic with the oregano and spearmint until the onion is golden, about 5 minutes. Add salt and pepper. Add the asparagus, artichoke and sun-dried tomatoes; sauté about 5 minutes longer. Stir in white wine and cook about 5 minutes.

Toss the hot pasta with the remaining 1 tablespoon olive oil. Toss again with the vegetable mixture. Sprinkle with parsley and serve.

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