Tuesday night dinner

Whole wheat penne with a sun-dried tomato and garlic “cream” sauce on a bed of fresh baby spinach.

If you’d like the recipe, please comment!

I used to hate them…

…artichokes. But now…yum. Why? Maybe it was a kid thing. But I find myself buying jars and jars of marinated ‘chokes, and throwing them into delicious one-pan dishes such as my Garlicky Artichoke Mafalde. How subtly in color and taste the artichokes blend in with the pasta – but how simple and satisfying.

Recipe:

Olive oil, for sauteeing
One half of a white onion, diced
Three garlic cloves, minced
1/2 pound of Mafalde, or similar long pasta
1/2 jar of marinated artichokes
Water, for boiling pasta

Boil mafalde until it’s al dente. In large saucepan, lightly sautee garlic and onions (don’t overcook). Drain pasta well. Add artichokes to saute pan, and cook gently with the onions and garlic, about 5 minutes. If mixture seems dry, add a tablespoon of the artichoke marinade to pan. Lower heat and add the pasta to pan, stirring constantly until all ingredients are mixed. Garnish with freshly ground black pepper, sea salt, and chopped parsley, if desired. Serve immediately. (Vegan)

This recipe can easily be doubled.

Yummy Things of the Month

Black Kalamata Olives
60% cacao chocolate
Tortillas fried in the pan
Peppermint tea
Thick-cut fries dipped in chilli sauce
Four-bean veggie chili
Pasta, any shape and size!