Macaroni With Artichokes and Olives
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
3-4
ingredients
- 1⁄2 lb small elbow macaroni
- 1⁄2 cup low sodium vegetable broth
- coarse salt, to taste
- fresh ground pepper, to taste
- 1 (6 ounce) jar marinated quartered artichoke hearts, drained and chopped with 1 T marinade reserved
- 1⁄4 cup pitted kalamata olive, chopped
- 2 tablespoons drained pimentos, diced
- 1 tablespoon olive oil
directions
- In a large stockpot, cook the macaroni in boiling salted water until just al dente. Drain and return to the pot.
- Immediately add the broth, salt, and pepper, toss until most of the liquid is absorbed.
- Add the remaining ingredients, tossing well to combine.
- Serve warm or at room temperature.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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