Spaghetti, black eye peas, and artichoke hearts

 
              Spaghetti, Black Eye Peas, and Artichoke Hearts
 
 Recipe By     : Bean Banquets from Boston to Bombay/Patricia R. Gregory
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Healthy And Hearty               Italian
                 Main Dishes                      Pasta
                 Vegetarian                       Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         dried black-eyed peas
      1/4  cup           olive oil
    2      cloves        garlic -- halved
      1/4  teaspoon      crushed red pepper
      1/2  cup           chopped scallions
   10      ounces        frozen artichoke hearts -- quartered
    1      cup           black olives -- halved
                         salt
      1/4  cup           chopped parsley
    1      pound         spaghetti; broken into 1-inch lengths
    2      tablespoons   Parmesan cheese
 
 Cook black-eyed peas according to basic directions. Heat olive oil in large sau
 cepan and brown garlic pieces. Add pepper, scallions, and artichoke hearts and 
 saute for 4 or 5 minutes. Add olives, 2 to 2 1/2 cups reserved bean broth, and 
 salt. Bring to a bowl, reduce heat and simmer 5 minutes. Add black-eyed peas an
 d parsley. Cook spaghetti to al dente, drain, and put into serving bowl. Spoon 
 1/2 of the sauce and 1/2 of the cheese over the spaghetti. Mix well. Spoon rema
 ining sauce and cheese over spaghetti. 
 
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 Per serving (excluding unknown items): 368 Calories; 19g Fat (44% calories from
  fat); 15g Protein; 38g Carbohydrate; 2mg Cholesterol; 355mg Sodium
 
 NOTES : A tossed salad with an oil and vinegar dressing may be served following
  this. Fresh fruit and cheese may be offered to complete this meal.
 
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