Artichoke Pasta
INGREDIENTS
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1 cup vegetable broth
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2 tablespoons Bragg Liquid Aminos
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1 tablespoon sherry (not cooking sherry)
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9 oz. package of frozen artichoke hearts (about 2 cups)
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5 or 6 mushrooms, cleaned and cut in half
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1 small zucchini, cut crosswise in 1/4 inch pieces
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1 cup sweet green peas, fresh or frozen
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1 tablespoon olive oil
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2 cloves garlic, chopped
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1 - 13 oz can diced tomatoes
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1/2 teaspoon sugar
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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pinch of ground cinnamon
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pinch of cayenne pepper
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4 oz. pasta, preferably Angel Hair
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4 tablespoons grated parmesan cheese
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