Ingredients

The following ingredients have 4 Servings
  • 1 12-ounce package gluten free spaghetti
  • 1/2 tablespoon olive oil
  • 1 12-ounce package Italian style vegetables
  • 1 12-ounce package frozen California style vegetables
  • 1 15.5-ounce can cannellini beans, drained and rinsed
  • 1 14-ounce can quartered artichoke hearts in brine, drained and rinsed
  • 1 24-ounce jar Ragú sauce (your favorite variety)
  • Freshly grated parmesan cheese for serving (optional)

Instruction

  • Cook gluten free spaghetti according to directions. Drain and set aside.
  • As the spaghetti is cooking, heat a large skillet over medium-high heat. Place olive oil in a pan. Empty contents of both bags of frozen vegetables. Stir frequently and cook until even large pieces are completely heated through.
  • Lower heat to medium. Add beans and artichoke hearts. Stir to mix thoroughly with vegetables.
  • Add Ragú sauce and stir to mix thoroughly. Cook until sauce begins to bubble. Set heat to low.
  • To serve, plate spaghetti then top with vegetable, bean, and sauce mixture. Add some freshly grated parmesan cheese if you wish. Serve immediately.