Artichoke & Tomatoe Pasta
Mmmm… artichoke hearts!
I love the taste of fresh, steamed artichoke hearts, but they are not exactly the easiest vegetable to deal with, so I don’t make them as often as my family would like.
I was thrilled to discover the new ready to eat non-GMO Steamed Artichoke Hearts from Melissa’s.
I just open up the package and they are good to go.
They taste like I prepared them fresh and are a big improvement over canned.
Consequently, I’ve been enjoying artichokes a whole lot more.
Pasta with Artichoke Hearts and Grape Tomatoes
16 ounce pkg. Pasta, prepared
1 pkg. Melissa’s Artichoke Hearts, chopped
1 pint Grape Tomatoes, halved
1 Mexican Onion, chopped (or 2-3 Green Onions)
1 t Minced Garlic
1 t Lemon Juice
2 T Olive Oil
Salt and Pepper to taste
Heat olive oil (medium high) in a saute pan.
Add onion and garlic to pan. Saute for about 30 seconds.
Add artichoke hearts, tomatoes and lemon juice. Saute for about 1 minute more until warm. Salt and pepper to taste.
Toss together with prepared pasta.
More from Mama Likes To Cook
Check out my vegetarian recipes, so you can get more great ideas for baking, cooking, blending and juicing.
- Bruschetta Pasta Salad
- Greek Pasta Salad with Lemon Dressing
- Orzo Pasta Salad
- Lemon Garlic Asparagus with Pasta
- Pasta with Kale and Mushrooms
- Pumpkin Sage Pasta Sauce
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- Miss A $1 Kitchen Tools
- Great Jones pots, pans and baking dishes
- The California Wine Club
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