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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a DELICIOUS and HEALTHY pasta recipe I got from Body+Soul magazine. You can also use brown rice pasta instead of wheat pasta. Ingredients:
12 ounces whole wheat spaghetti |
2 tablespoons olive oil |
1/2 medium onion, thinly sliced lengthwise |
2 garlic cloves, thinly sliced crosswise |
1/2 cup dry white wine |
1 (14 ounce) can artichoke hearts, drained, rinsed, and quartered lengthwise |
1/3 cup pitted kalamata olive, quartered lengthwise |
1 pint cherry tomatoes, halved lengthwise |
1/4 cup grated parmesan cheese, plus more for serving |
1/2 cup fresh basil leaf, torn |
Directions:
1. In large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until lightly browned, 3-4 minutes. Add wine and cook until evaporated, about 2 minutes.
3. Stir in artichokes and cook until starting to brown, 2-3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1-2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
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