This is one of the easiest pastas that one could make! It’s great in bulk, and keeps well in the refrigerator too. This was one of my “Meal Prep” Recipes I originally shared on Instagram, but I wanted to share it here as well.
You can easily use canned ingredients in lieu of fresh, if canned is not available. The amount of each ingredient can also be tweaked to suit your own needs/tastes. Which, makes it a great recipe for those seeking to learn more about flavors in the kitchen!
I also added one of my favorite seasonings, called Artemnesia: THE Italian, from The Fig and the Knife. This incredibly talented chef ships her amazing spice blends all over the nation, and the spice blends that she makes truly enhance any dish. You can find her stuff here.
Spring Artichoke Pasta
Ingredients
- 1 bag gluten-free pasta
- 4 tbsp non-dairy butter/olive oil
- 2-3 tbsp olive oil
- 2 leeks, sliced
- 3-5 artichoke hearts (1-2 cans, to taste)
- 1 can sun dried tomatoes in olive oil
- 4-6 cloves garlic
- 1 lemon, juiced
- 1 cup parsley chopped
Instructions
- Slice artichoke hearts, leeks, garlic and sun-dried tomatoes. Set aside.
- In sauce pan, melt butter and one half olive oil. Add leeks, artichoke hearts, and sun dried tomatoes. Cook until tender. Add garlic, cook until tender.
- Cook pasta according to directions. Drain.
- Add drained pasta to artichokes and butter, with a few tablespoons of pasta water. Stir to coat. Salt to taste, and garnish with parsley, lemon juice, and remainder of olive oil. Can be served warm or cold.
