Artichoke and Sun-Dried Tomato Linguini

I spent most of last week at a conference in New Orleans. I love exploring new cities but I was excited to get back to cooking in my kitchen. Of course the food was amazing but after a week of eating out, I was ready for some greener & cleaner eating. If you’ve ever left home for a few days or more, you understand coming home to an empty kitchen. Tired from traveling, I wanted a quick, nutritious meal without having to go to the store. I seem to always have frozen artichokes and sun-dried tomatoes around. Adding a few other ingredients, this light & easy pasta was born.

Artichoke and Sun-Dried Tomato Linguine

Ingredients: Serves 6-8
1 lb linguine or noodles, whole wheat if you’ve got it!
1 package frozen artichoke hearts, thawed or 1 can artichoke hearts packed in water, drained and chopped
3/4 cup sun-dried tomatoes (Use the dehydrated ones if you can, not packed in oil)
1/4 cup plus 2 tbsp. low-sodium vegetable broth
1/4 cup white wine
2 garlic cloves, sliced
1/2 large onion, sliced into 1/2 moons
1/2 tsp. dried red pepper
handful parsley, finely chopped
1 tbsp. capers

Bring a large pot of salted water to a boil. In a separate bowl, add the tomatoes and 1/2 cup hot water. Let sit for about 10 minutes until the tomatoes rehydrate and plump up. Drain and slice into thin strips.

In a skillet, heat 2 tbsp. of vegetable broth over medium heat. Add the 2 cloves sliced garlic, sliced onion and a small pinch of salt. Cook for about 5 minutes until the onions have reduced. If the garlic or onion sticks too much, add a little more broth.

Add the sliced tomatoes, sun-dried tomatoes, capers, wine and remaining broth. Continue to stir, and cook for 10 minutes allowing the sauce reduce and thicken slightly. Add the pasta at this time and cook until al-dente.

Add the cooked pasta and 1/4 cup of cooking water to the skillet. Toss the hot pasta with the chopped parsley and serve!

Per serving: 292 calories, 2g fat, 10g fiber, 11g protein

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