Pasta - Artichoke Rotini Pasta

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* Exported from MasterCook *

 

Artichoke Rotini Pasta

 

Recipe By :How it all Vegan - Tanya Barnard & Sarah Kramer

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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cooked rotini pasta (enough for 4 people)

1 small onion -- chopped

1 16 oz jar marinated artichoke hearts (don't drain;

use the oil to cook with) -- chopped

4 to 6 cloves garlic -- minced

1 tablespoon lemon juice

4 to 6 sun-dried tomatoes -- chopped

3 tablespoons capers -- drained

1 teaspoon thyme

2 teaspoons dried basil

salt (to taste)

pepper (to taste)

soy parmesan cheese

 

While pasta is cooking, in a medium saucepan saute the onions in 2 tablespoons

of the artichoke oil on medium-high heat until the onions are translucent. Add

the artichokes, garlic, and lemon juice. Cook for another 5 minutes, until the

sauce has reduced. Scoop out 1/4 cup of pasta water and add to the saucepan,

along with the sun-dried tomatoes, capers, thyme, basil, salt, and pepper. Cook

about 2 minutes, until tomatoes are warmed through. Drain pasta and toss with

sauce. Garnish with Parmesan. Makes 4 servings.

 

Note: The original recipe uses Faux Parmesan Cheese, which is a recipe in the

cookbook. Soy Parmesan cheese is easily available in most health food stores.

 

Description:

" This unique pasta dish combines capers, artichoke hearts, and

sun-dried tomatoes, giving it a tangy, sparkly flavor. "

 

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Per serving: 25 Calories (kcal); trace Total Fat; (5% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 102mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0