Fresh tomato & artichoke pasta takes as long as you need to cook your pasta. This is the uncomplicated recipe you need with the uncompromisingly delicious taste you demand.
Just a few, please
One thing I love about this quick and delicious recipe is how few ingredients you need to pull it off. The combination of fresh tomatoes, artichokes, basil, garlic and a quick squeeze of lemon juice is just the thing to bring your pasta to life.
Rich with tomatoes
Am I the only person who gets drawn by those beautiful packages of cherry tomatoes only to get home and think? Now what? Sure, they’re great on salads, but they often get soft quickly. Solution – cook up a few and wow!
For the minimalist
This is a minimalist recipe because you do nothing to your tomatoes except add them to ½ cup of veggie broth. It’s amazing how in 10 minutes, they cook down to create a tasty and delicate sauce.
Artichokes – are they good for you?
It’s a fact – if I can find a way, I’m adding artichokes. I love the buttery flavor and subtle sour nuance of this thistle. Artichokes are also worth eating because they are high in fiber and antioxidants which gives them the added benefit of lowering blood sugar, improving heart, liver and digestion. Dr. Gregor over at Nutrition Facts explains that artichokes are a also a superfood bargain. Don’t know about you, but I’m reaching for another can.
A great place for fresh basil
Fresh basil is a worthy fit for fresh tomato & artichoke pasta. It adds another level of flavor. Buy a bunch, chop it, and mix it in. Fresh basil is a delicate herb, so it’s one that you want to add at the end of your cooking process (or after you take the pan off the heat).
And hemp seed Parmesan
One of my inspirations for this recipe was finding an opportunity to use the hemp seed Parmesan I’d been hording in the refrigerator. If you don’t happen to have that on hand, it takes about as long as this dish to make, so go for it.
I know I’ve discussed this before, but it’s SO important to have easy recipes available. Having survived decades of ‘diets’, I now believe that success is less about grit or willpower. Easy choices increase the likelihood of sticking to anything. Too many folks read the research and understand why plant-based eating will improve their lives. We are convinced, only to be left asking “what’s for dinner?”.
Belief doesn’t necessarily translate into good or consistent practice. My advice (and to myself) is to keep looking for uncomplicated wins. Ways forward that aren’t uphill. Peace.Print
Fresh tomato & artichoke pasta cooks as quick as your pasta. This is the uncomplicated recipe you need and the uncompromising flavor you demand.
- ½ cup vegetable broth
- 3 cloves garlic, minced
- 4 cups cherry tomatoes, washed
- 2 cups artichoke hearts sliced or quartered
- 1 cup fresh basil chopped
- ½ fresh lemon, juiced (1 Tbsp.)
- Pasta for 4 servings (8 oz./200 gm.)
- Start the water for the pasta first as this will go quickly.
- In a medium pan, add the ½ cup vegetable broth and heat it to simmer.
- Add the 3 cloves minced garlic and 4 cups of cherry tomatoes. Bring the pan to simmer. Cover.
- Allow the tomatoes to simmer until they start to break down (10 minutes). You can use the back of a wooden spoon to crush them if desired. This is also a good time to add your pasta to the boiling water.
- Once the tomatoes are done, add the artichokes and heat through for about 1 minute.
- If your pasta is done, drain it, take the tomato sauce off the heat and add stir in the fresh basil and lemon juice.
- Mix the pasta directly in the pan or pour the sauce over plates of pasta.
- Top off with hemp seed Parmesan if desired.
- This recipe will work for small tomatoes rather than cherry if that’s what you have on hand. You will want to break them up as they cook.
- I used canned artichoke hearts for this recipe, but you can use frozen. You will want to thaw them a bit by rinsing them in hot water, so your sauce doesn’t get too watery.
- Mushrooms would be another great addition to this recipe. Add them with the tomatoes and reduce the vegetable broth to ¼ cup as mushrooms have a lot of moisture. You may need to increase the cooking time to 15 minutes to reduce the overall moisture content.
- Category: Main Courses
- Method: Stove top
- Cuisine: Italian
Keywords: fresh tomato & artichoke pasta