Sunday, 5 October 2014

Artichoke Pasta

12 Ounces Whole-Wheat Pasta
1 Cup Broccoli (Chopped/Cooked)
1 Cup Artichoke Hearts (Chopped)
1/4 Cup Walnuts (Oven Roasted/Chopped)
1 Cup Red Peppers (Chopped/Pan-Fried)
1/2 Cup Sun-Dried Tomatoes
2 Tablespoons Basil Pesto
1 Lemon (Zest)
1 Garlic Clove (Minced)
1/2 - 1 Cup Crumbled Feta Cheese OR Grated Parmesan
Fresh Oregano OR Fresh Basil

- Set up the pasta to cook on the stove top according to the directions on the package.

- While the pasta is cooking mix together the broccoli, artichoke, walnuts, and red peppers. Set this mixture aside.

- In another bowl mix together the tomatoes, lemon zest, minced garlic, and pesto, then toss this mixture in with the vegetables you had previously set aside.

- Drain the pasta, mix in the vegetable mixture, then finish the dish off by topping it with feta cheese or grated parmesan and some fresh oregano or basil.