What’s a girl to do when there’s nothing in the pantry except 2 cans of artichoke hearts? Make dinner, of course.
I picked up a new-to-me box of pasta made from quinoa, (pronounced keen-wah), which is a grain (seed, actually) from the goosefoot family that yields the highest protein of any grains.
It is a complete protein, lower in carbohydrates than other grains, and is rich in important nutrients. I call that a winner, winner, artichoke dinner .
I know that many people are wary of cooking with whole grain pasta if they are used to eating regular dried pasta, but it really is one of the most important switches you can make in your diet. Wouldn’t it be nice to enjoy a pasta dish without feeling guilty? TEAM WHOLE GRAIN!
Alright, moving on. Here’s the recipe:
Quinoa Pasta with Artichoke Sauce
1/2 box spaghetti made from quinoa (can substitute with your favorite
whole wheat pasta)
2 cans artichoke hearts, drained and roughly chopped
2 shallots, chopped
5 cloves garlic, chopped
extra virgin olive oil
1/3 cup dry white wine
1/3 cup chicken stock
1/4 cup parmesan cheese
1/4 cup crumbled goat cheese
-Cook the pasta according to package directions. Drain, set aside.
-In a skillet, heat 2 tablespoons EVOO.
-Add the shallot and garlic. Cook until lightly browned.
-Add the artichokes. Cook for 2 minutes.
-Add the white wine. Use spatula to scrape up any brown bits on the bottom of the pan
-Add chicken stock. Cook for 2 minutes.
-Add cooked pasta into the skillet. Remove from heat, toss everything together.
-Add the cheeses and stir until goat cheese is melted.
-Garnish with more parmesan cheese and serve!
Keeping with the green theme of this post- how was everyone’s St. Patty’s Day? We had a blasty blast.
We went with Ashley and Buxton to a block party hosted by a bar in our old neighborhood, where I was quickly reminded that Irish car bombs do not taste like the chocolate-milk-and-cream that they appear to be. Deceived again.
And of course, we feasted on the traditional corned beef and cabbage for dinner.