Sunday, April 12, 2009

Artichoke and Asparagus Pasta

I know it's been a long time since I've done a recipe, so here we go! I made a delicious pasta dish tonight and I wanted to share it with you guys.

1 red bell pepper, sliced and chopped
1/2 bunch asparagus
10 cherry tomatoes, cut in half
1 can medium or small artichoke hearts, drained
1 tbsp butter, margarine, or olive oil
1 tbsp chopped garlic
2 servings whole wheat thin spaghetti

Boil a large pot of water and blanch asparagus for 3-5 minutes or until just tender. Set aside.

Cook noodles according to package directions.

Put bell pepper, tomatoes and artichoke hearts in a skillet on medium heat. Add butter and garlic, coat. Saute for around 5-6 minutes or until veggies are heated. Chop the asparagus and add to the veggie mixture.

Pour veggies over pasta. There should be enough liquid in the pan to keep the pasta pleasantly moist. If not, drizzle a bit more olive oil on top.

VERY delicious, light, refreshing and flavorful.



Mike Zume said...

I'm love asparagus and a carb freak so pasta hits me just right. Thanks EHG.
MikeZume at ZumeWalk

Unknown said...

This looks SO yummy! I like making pasta without the typical red sauce. Thanks for the recipe!

I like the new layout, good job!