Corn Pasta with Quick and Easy Sauce

• 8 ounces Corn Pasta*
• 1 can artichoke hearts or bottoms (sliced)
• 1 can Butter Beans
• 1 Red Bell Pepper (diced)
• 1 cup veggie broth**
• 1 TBL corn starch
• oil or margarine for sauté

Prepare corn pasta as directed on package.  While pasta is boiling, sauté red bell pepper in oil or margarine (to taste) until almost tender, then add the butter beans and sliced artichoke hearts and continue to simmer until heated through.  To finish the sauce mix the veggie broth with the corn starch and pour over the sautéed vegetables.  Heat until mixture comes to a boil and begins to thicken.  Serve over hot pasta.

  * There are many varieties of non-wheat pastas in your natural food stores and even a growing number available in traditional super markets and on-line.  Choose from corn spaghetti, Corn and Quinoa Elbows and many more.  Rice, spelt, or other pasta varieties may also be used in this recipe - but remember diversity is the key!

  ** Organic vegetable broth is available at most supermarkets, or you can make your own stock and freeze it for use in sauces and stir fries at whenever you need some flavor and pizzazz.