"Choked Up" Tomato Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 oz (dry) gluten free, short cut pasta (such as OrgraN Essential Fibre)4 artichoke hearts, drained and quartered2 plum tomatoes, diced2 garlic cloves, minced1 tbsp fresh thyme 2 tbsp tomato paste2 tbsp dry white winejuice and zest of half a lemonsalt and pepper to taste4 tsp vegan parmesan topping (I like Galaxy)
In a pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
In a non-stick skillet coated in cooking spray, saute artichoke hearts for 5-6 minutes over medium heat, until they begin to brown.
Add tomatoes, garlic, thyme and tomato paste and stir to combine. Cook, stirring well, for 2-3 minutes.
Add wine, lemon juice, lemon zest and pasta, season to taste and toss to combine.
Serve immediately topped with vegan parmesan.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
In a non-stick skillet coated in cooking spray, saute artichoke hearts for 5-6 minutes over medium heat, until they begin to brown.
Add tomatoes, garlic, thyme and tomato paste and stir to combine. Cook, stirring well, for 2-3 minutes.
Add wine, lemon juice, lemon zest and pasta, season to taste and toss to combine.
Serve immediately topped with vegan parmesan.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 236.3
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 467.2 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 11.7 g
- Protein: 7.5 g
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