Meatless Monday Recipe – Pasta with Olives, Artichokes and Sun-Dried Tomatoes

11 Feb

Here is a recipe I dug up from the archives…a deliciously tasting and easy one.  BUON APPETITO!!

Ingredients:
1 lb spelt, kamut or brown rice pasta
10-12 sun-dried tomatoes
2 tbsp olive oil
2 garlic cloves, minced
1 (14 oz) can quartered artichoke hearts, drained
¼ cup pitted Kalamata olives, sliced in thirds
3 tbsp chopped basil
3 tbsp chopped almonds
¼ cup white wine
1 tsp sea salt
½ tsp freshly ground black pepper

Directions:
Bring a pot of salted water to a boil over medium heat, add the pasta and cook, stirring often (approx. 8-10 minutes) until al dente.  Drain the pasta well.

Meanwhile, soak the sun-dried tomatoes in boiling water for a few minutes, until softened.  Heat the oil in a large saucepan over low heat, add the garlic, and sauté for 3-4 minutes, until soft.  Drain the tomatoes and when they are cool enough to handle, finely chop them.  Stir the tomatoes in to the garlic, along with the artichoke hearts, olives, basil, almonds, wine, salt and pepper.  Cook, stirring occasionally, for another 5-10 minutes, until heated through.  Add the pasta, mix well and serve.

Enjoy.

Until next time,

Have a fit and fabulous day!!

Lisa

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One Response to “Meatless Monday Recipe – Pasta with Olives, Artichokes and Sun-Dried Tomatoes”

  1. frugalfeeding February 13, 2012 at 11:34 am #

    Lovely post.

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