Wednesday, January 23, 2008

Pasta with Artichokes and Carrots

Serves 3

This recipe is based on one of the same name in The Mayo Clinic Williams- Sonoma Cookbook. The Mayo recipe uses 16 oz frozen artichoke hearts for 16 oz pasta. I used canned artichokes until I tried fresh (see photo below); this is definitely the preferred option.

This is a great boat recipe because the ingredients can be easily stored for a long period of time without use of a freezer.


Sauté:

1 t olive oil (heat before adding veggies)

1 can artichokes (drained weight 8.5 oz), rinsed, well drained and cut lengthwise into
thin strips or equivalent amount of fresh --- much better!
4 carrots, finely diced [I usually do a thin julienne]
¼ t red pepper flakes
2 cloves garlic, minced

Cook until carrots are tender, 5-7 minutes. Stir in:

1.5 oz dry vermouth
1 T lemon juice
2 T chopped fresh thyme or 2 t dried thyme.

Meanwhile cook:

8 oz dried spinach fettuccine/linguine [Trader Joe’s has good spinach linguine]

until al dente, drain and reserve ¼ c cooking water.

Add reserved cooking water and pasta to vegetables. Stir and toss to combine.




Serve plain or topped with:

Crumbled soft goat cheese (1/4 c)
OR Grated Parmesan cheese  
                                          
                                                  


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