Yields 6 to 8 servings

Just like the name says, this is one of my favorite dishes to share in a group setting, and it holds up through transportation and hot weather. It’s packed with flavor, it’s customizable, and no one thinks twice about the fact that it’s vegan.

Ingredients:

pasta with pesto and artichoke over steel background

1 pound bowtie pasta (or your favorite pasta)

2 tablespoons olive oil

3⁄4 cup diced red, white, or yellow onion (about 1 small onion)

1 teaspoon minced garlic (about 2 small cloves)

1 (6.5-ounce) jar marinated artichoke quarters with their juices

Juice of 1 lemon

1⁄2 teaspoon minced lemon zest

1⁄4 teaspoon salt

Cherry tomatoes halved

Freshly ground pepper, to taste

Optional Additions:

pasta with pesto and artichoke over steel background

1 (15-ounce) can chickpeas, drained and rinsed, added in step 3
Directions: In a large pot over medium-high heat, boil water and cook the pasta according to the directions on the package. Remove from the heat and drain.
While the pasta cools, begin on the veggies. In a large pan over medium-high heat, heat the olive oil and sauté the onion and garlic for 3 minutes or until the onion becomes tender and translucent.
Add the artichokes and their juices, lemon juice, lemon zest, and salt and simmer over medium heat for 5 minutes.
Add the drained pasta and mix well.
Garnish with the cherry tomatoes and sprinkle with pepper.
Serve warm if you’re rushed, or serve chilled if you have 30 minutes to spare.

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