Pasta with Artichokes


  • 1 t olive oil
  • 3 garlic cloves, minced
  • 4 t dried basil
  • 2 t dried oregano
  • 1/4 t crushed red pepper
  • 1 14-ounce can diced tomatoes, no salt
  • 1 can artichoke hearts
  • 1 T fresh lemon juice
  • 3/4 lb brown rice spaghetti



  • Heat oil in heavy large skillet over medium heat.  Add garlic; saute until tender, about 5 minutes.  Add basil, oregano, and red pepper, stir 1 minute
  • Add canned tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.
  • Cook spaghetti in large pot of boiling water, follow package instructions.
  • Add spaghetti to sauce and toss to coat.

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