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December 2018

Spaghetti Squash Recipes

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Spaghetti Black Eye Peas and Artichoke Hearts Recipe

Spaghetti Black Eye Peas and Artichoke Hearts recipe and other spaghetti squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spaghetti Black Eye Peas and Artichoke Hearts recipe  PDF



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. Mi well. Spoon rema ining sauce and cheese over spaghetti.

Spaghetti Black Eye Peas and Artichoke Hearts recipe and other spaghetti squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
310 people have voted
Last Reviewed on 2018-12-15



Saturday, Dec 15 2018 Download & Print Spaghetti Black Eye Peas and Artichoke Hearts recipe  PDF   Spaghetti Squash recipes RSS   New

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1 ea Recipe pizza dough 2 tb Olive oil 2 ts Salt 3 ea Garlic cloves, sliced thinly Fresh rosemary, chopped Roll out each pizza dough round on a lightly floured board with a rooling pin, until it forms a 12 circle, 1/8 to 1/4 thick. Turn dough over as you roll to prevent shrinkage. Place each piece on an oiled baking sheet or pizza pan. Dimple the dough and amp brush with olive oil. Sprinkle with salt, garlic and amp rosemary. Preheat oven to 425F. Bake until the crusts are golden and amp crispy, about 20 to 25 minutes. ...

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