Weeknight Artichoke Penne


Weeknight Artichoke Penne

½ lb (or ½ box) whole-wheat penne

4 tbsp extra virgin olive oil

6 cloves of garlic, minced

½ tsp salt

1/8 tsp red pepper flakes

1/4 cup white wine (suggest Pinot Grigio)

1, 9 ounce box frozen artichoke hearts

1 cup frozen peas

¼ cup fresh parmesan cheese, grated

Fresh basil leaves for garnish

 

Boil a pot of water and cook penne until just short of al dente. Reserve one cup of starchy cooking water (the water that the pasta cooked in). Set aside.

 

In a large skillet on a low flame, heat the olive oil, garlic together for a couple of minutes. Add the artichoke hearts, salt, red pepper flakes, wine and cook covered until hearts are tender (about 5 minutes). Add the peas and cook for about 3 more minutes covered. Uncover and add the pasta, starchy cooking water into the skillet. Add the grated parmesan cheese. When cheese has melted and sauce has thickened slightly (about 2 minutes), plate and serve! Top with fresh basil leaves. Serve with a side salad for good portion control. 


Grocery List

1 lb whole wheat penne

1 clove of garlic

1 box frozen peas

1 box frozen artichoke hearts

Fresh parmesan cheese (at least 4 oz)

1 bunch fresh basil

1 bottle white wine (Pinot Grigio)


(Make sure you have olive oil, salt, red pepper flakes in the house)

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