2 C. thawed frozen artichoke hearts
6 ounces penne or ziti pasta
1 T. + 1 tsp. olive oil
6 large or 12 small ripe plum tomatoes, chopped
1/4 C. + 1 T. chopped fresh Italian parsley
1 T. chopped fresh oregano (or 1 tsp. dried)
1 garlic clove, finely chopped
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

In medium saucepan, bring 2″ water to a boil. Arrange artichokes on steamer rack; place in saucepan; cover and steam 8-10 minutes, until tender. Cut each into quarters; set aside and keep warm. In large pot of boiling water cook pasta until tender, 13 minutes, or according to package instructions. Meanwhile, to prepare sauce, place medium nonstick skillet over medium-high heat 30 seconds; add oil and heat 30 seconds more. Add tomatoes, 1/4 C. of the parsley, the oregano, garlic, salt and pepper. Reduce heat to medium; cook, stirring frequently, until thickened, 10 minutes. Drain pasta; place in serving bowl. Add artichokes and sauce to pasta; toss lightly. Divide evenly among 4 plates; garnish with remaining parsley and serve.

Yield: 6 servings
Calories: 250
Fat: 6g
Fiber: 6g