Last Friday, I had a can of artichokes I wanted to use, so I thought I'd change up the recipe above a little to make it healthier. (Thanks to Becca for these photos!)
I put a pot of water on to boil and sliced up the artichoke hearts.
When the water boiled, I added a box of whole-wheat pasta spirals.
In a large skillet, I put some chopped onion and garlic with a little olive oil over medium-high heat.
When the onions were browned, I threw in the artichokes.
In the meantime, I got out parmesan cheese, tomato sauce and kalamata olives.
The Other Kelly cooked with me! More on her dessert another day...
To the artichokes, I added a can of tomato sauce and about half a cup of parmesan cheese. Originally, this was supposed to be a can of diced or crushed tomatoes, but I realized here that I didn't buy what I thought I did. No problem.
Also, in the past I've used powdered parmesan, but this time I was using up some stuff that'd been in my fridge too long. Either works.
Also, add in some olives unless you hate olives.
When the pasta was cooked, I drained it and added it to the skillet and mixed.
I decided the sauce was lacking a little something, so I sprinkled a bunch of Italian seasoning over the top. Yummy!
Frostbite wanted some, too. He had to settle for playing with a rope.
Modified Pioneer Woman Artichoke Pasta
1 box whole-wheat pasta
1 can artichoke hearts, drained
1 can tomato sauce
6 oz kalamata olives, drained
1/2 cup parmesan cheese
1 small onion, diced
1 tbsp garlic
1 tbsp olive oil
1 tbsp Italian seasoning
1. Boil water and cook pasta in sauce pan.
2. Chop onion and garlic. Saute in olive oil in large skillet. Add artichokes, olives, cheese and tomato sauce.
3. Drain pasta and add to skillet.
4. Stir and top with Italian seasoning.