Easy Quick Dinner - Artichoke Pasta
This is almost like a kitchen sink recipe. I give you some boundaries but use what you have in your fridge and pantry.
Servings: 0
Ingredients
- 1/2 pound dried pasta, I used tagliatelle
- 1 cup Cherry Tomatoes, sliced in half
- 1 cup Marinated Artichoke Hearts, rough chopped
- 1 bunch Fresh Asparagus
- 3 cloves Garlic, minced
- 1-1/2 tsp. Better than Boullion
- 1 Tbs. Extra Virgin Olive Oil
- Kosher Salt
- Fresh Grated Parmesan
Instructions
- Cook your pasta according to package directions. Save the pasta water. Hold just pasta off heat.Bring pasta water back t a boil and blanch the asparagus for about 3 minutes. You just want it to it's brightest green. Move asparagus to ice bath to stop cooking and set aside.
- In a medium saute pan, heat about 1 Tablespoon olive oil. Add in cherry tomatoes and let soften. Then add artichoke hearts and asparagus. Add better than bouillon and garlic. Cook to heat through and combine.
- Toss in pasta, and if needed a ladle of pasta water.Toss together to meld flavors and heat through. Season with kosher salt.Serve with a fresh drizzle of olive oil and fresh grated parmesan.