Choked Up Tomato Pasta
From jo_jo_ba 13 years ago
- 20 minutes to make
- Serves 2
You've got to love the fresh, sweet and tangy flavour of artichoke hearts and tomatoes. When they're sauteed with a bit of wine, garlic and herbs the combination really becomes striking, and perfect tossed with your favourite pasta or rice.
Ingredients
- 4 oz (dry) gluten free, short cut pasta (such as OrgraN Essential Fibre) shopping list
- 4 artichoke hearts, drained and quartered shopping list
- 2 plum tomatoes, diced shopping list
- 2 garlic cloves, minced shopping list
- 1 tbsp fresh thyme shopping list
- 2 tbsp tomato paste shopping list
- 2 tbsp dry white wine shopping list
- juice and zest of half a lemon shopping list
- salt and pepper to taste shopping list
- 4 tsp vegan parmesan topping (I like Galaxy) shopping list
How to make it
- In a pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
- In a non-stick skillet coated in cooking spray, saute artichoke hearts for 5-6 minutes over medium heat, until they begin to brown.
- Add tomatoes, garlic, thyme and tomato paste and stir to combine. Cook, stirring well, for 2-3 minutes.
- Add wine, lemon juice, lemon zest and pasta, season to taste and toss to combine.
- Serve immediately topped with vegan parmesan.
People Who Like This Dish 2
- gkwillow City, State
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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