Pasta with Marinated Artichokes and Sweet Red Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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...and whatever else is in the fridge and dry storage. Instead of asparagus, you can use frozen peas, broccoli, or whatever else is on hand. Any kind of canned beans will do - and this is a good recipe for those leftover beans. Ingredients:
1/2 lb whole wheat penne |
1 cup asparagus |
4 tbsp extra virgin olive oil |
3 cloves garlic, minced |
8 pieces marinated artichoke hearts , drained |
1/2 cup red bell pepper, chopped |
1/4 cup canned great northern beans, rinsed |
1 tablespoon dried oregano |
1 freshly ground black pepper to taste |
1/4 cup fresh parsley, chopped |
1/2 cup vegetable broth |
1/2 cup feta cheese, crumbled |
Directions:
1. In a heavy stainless steel stockpot, boil the pasta until it just begins to soften. You don't want to cook it completely, just to pre-al dente stage. Add the asparagus during the last 1 minute of this stage.
2. While the pasta is cooking: In a large sauté pan over medium heat, sauté the garlic in olive oil for just 1 minute.
3. Add the vegetables and spices. Let those flavors meld for 3-4 minutes, stirring frequently.
4. Add the stock and bring the sauce to a gentle boil. Lower the heat and simmer for 3 minutes.
5. When your pasta is done, drain it and return the big stockpot to the stove over low heat. Add the sauce (every drop) then add the pasta and gently toss together. Don't stir too much afterwards as you'll risk creating mush. Instead, cover the pot, hold the lid tight and toss it like popcorn. Simmer the mixture just until the pasta reaches the desired stage of al dente (about 3 minutes). Top with crumbled feta and enjoy with a simple salad!
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