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Wednesday, September 17, 2014

pasta with basil pesto and artichokes

 This was very tasty and we made it with spiral type pasta and gluten free spaghetti noodles for the

second dish.


Pasta of your choice
olive oil
1 medium RED onion (must be red--delicious)
4 cloves of garlic, thinly sliced
2-5 tab of dry chardonnay
1/2 tsp salt
bit of fresh ground black pepper
Basil Pesto
1 15 ounce can artichoke hearts (the kind that come quartered or sliced in chunks)

Cook Pasta and while it is cooking saute the onion in a medium high skillet for 5-8 minutes. Add the sliced garlic and cook a minute or two more. Add the wine, salt and pepper and cook for another minute or so turning to low. Throw in the artichokes and add a bit more wine if desired. Stir around and shut off heat. When it is all mixed and warm then toss  the drained pasta with some pesto. Add the artichoke mix. We added some chili cornmeal crusted tofu on the side (

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