INGREDIENTS:

2 tbsp. olive oil
1 jar marinated artichoke hearts
1/2 can black olives, sliced
1 onion, sliced
Basil and dill to taste
1/2 c. sour cream
1/2 c. cottage cheese
Spinach pasta
Parmesan cheese
Parsley for garnish, optional

DIRECTIONS:

Drain marinade from artichoke hearts into saute pan. Add olive oil. Saute onion until tender. Add chopped artichoke hearts, olives, basil and dill. Cook covered 5 minutes. Stir in sour cream and cottage cheese. Heat through but do not boil.

Cook pasta. Toss with sauce. Serve with Parmesan cheese. Serves 2. Chopped garlic and mushrooms may be added if desired. Saute along with onions.

INGREDIENTS:

4 c. low-sodium chicken broth
4 c. water
1 c. dry lentils, rinsed
28 oz. can whole tomatoes, chopped and with their juice
6 oz. tomato paste
1 tbsp. brown sugar
1 c. each sliced carrots and chopped celery
9 oz. pkg. frozen Italian green beans
1 lg. onion
3 cloves garlic, minced
1 c. dry (uncooked) sm. pasta, such as tubettini
1 bay leaf
1/2 tsp. each basil, oregano, thyme, black pepper and marjoram
1/4 c. wine vinegar

DIRECTIONS:

In large pot combine broth, water, lentils, tomatoes, tomato paste, brown sugar, vegetables and garlic. Bring to a boil; lower heat. Cover pot; simmer for 30-45 minutes. Add about 2 more cups of water, pasta, spices and vinegar and simmer for about 30 minutes more. Remove bay leaf before serving. Yield: 14 cups.

INGREDIENTS:

4 c. low sodium chicken broth
4 c. water
1 c. dry lentils, rinsed
28 oz. can tomatoes, chopped
6 oz. tomato paste
1 tbsp. brown sugar
1 c. sliced carrots
1 c. sliced celery
9 oz. pkg. frozen Italian green beans
1 lg. onion
3 cloves garlic
1 c. dry uncooked sm. pasta (orzo)
1 bay leaf
1/2 tsp. each: basil, oregano, thyme, pepper
1/4 c. wine vinegar

DIRECTIONS:

In large pot combine broth, water, lentils, tomatoes, tomato paste, brown sugar, vegetables and garlic. Bring to boil, lower heat and simmer 45 minutes. Add 2 more cups water, pasta, spices and vinegar and simmer 30 minutes.