Vegetarian Pasta Sauce with Artichokes and Greens
Description
A delicious combination of collard greens, artichoke hearts, garbanzo beans, and diced tomatoes, this vegetarian pasta sauce is ready to top any pasta in just 35 minutes.
Ingredients
•
2 tablespoons olive oil
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1/2 large onion, diced
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1 bunch collard greens - rinsed, trimmed and chopped
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3 large cloves garlic, minced
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1 (6 ounce) can marinated artichoke hearts, undrained and chopped
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2 cups pasta sauce (such as Prego®)
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1 (14 1/2 ounce) can Italian-style diced tomatoes
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1/2 (15 ounce) can garbanzo beans, drained
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1 tablespoon white sugar
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1/4 teaspoon sea salt
Directions
1
Heat olive oil in a deep skillet over medium heat; stir in onion. Saute until onion has softened and turned translucent, about 5 minutes. Add collard greens and garlic; cover and cook until greens are wilted, about 5 minutes.
2
Add chopped artichoke hearts and liquid. Add pasta sauce, diced tomatoes, garbanzo beans, sugar, and salt. Bring to a simmer and cook until sauce is slightly reduced and collard greens are dark and tender, 10 to 15 minutes.