Tuesday, April 20, 2010

Artichoke Garlic Pasta

I made this for lunch today. It took about 30 min. from start to finish. This recipe is for two, so be sure and multiply it by the amount of people. I served garlic bread and veggies along side of it. I added Parmesan on top, Sun-dried tomatoes, cooking wine, and salt to taste.

4 ounces small uncooked seashell pasta
2 1/2 tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped (I used dried about 1 Tablespoon)
1 (8 ounce) can artichoke hearts, drained and quartered (If I made this again, I would add more)

1. Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until soft, and drain. Start step two while waiting for water to boil.
2. Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

My family loved this recipe. We will be having this one again, for sure.

P.S. Sorry about us not posting for a while... we were at a debate/speech tournament. We didn't have internet at all last week.

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