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.

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 236.3
    Total Fat: 1.7 g
    Cholesterol: 0.0 mg
    Sodium: 467.2 mg
    Total Carbs: 45.9 g
    Dietary Fiber: 11.7 g
    Protein: 7.5 g
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