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Mediterranean Artichoke Pasta

  • 8 oz. fusilli pasta, cooked, drained
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 1 can (14oz.) artichoke hearts, drained, quartered
  • 1 can (2-1/4 oz) sliced pitted ripe olives
  • 1/4 cup olive oil
  • 1/4 cup (1 oz.) shredded Parmesan cheese

Toss hot, cooked pasta with ingredients. Heat 5 minutes or until thoroughly heated. Serve immediately.

Pairs well with Livingston Cellars Merlot.

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