Wednesday, April 16, 2008


Artichoke pasta (recipe in the comments)
Grilled eggplant, sweet onion, and bell pepper

Hot tea
English toffee
This is one of my favorite meals. It seems quintessentially spring-y to me and dinner rarely gets easier than this. That said, it's not one of M's favorites. So, we don't eat it very often. He is sweet enough to know it's a favorite and we have it sometimes though and tonight is just such a night. We try to have a great side dish to perk him up and there is rarely such a good option, where either of us are concerned, as grilled vegetables. Tonight is the launch of the 2008 grilling season and we're both thrilled! A little fire in our backyard firepit, fresh grilled veggies, warm day - what could be better???

Note: M really liked th pasta tonight. Maybe it's a new realization on his part!

Prep Notes
Difficulty: Super easy
Chopping: Artichoke hearts, parsley, lemon zest, Parmesan
Time: 25 minutes
Make ahead: You can pre-make the sauce and toss it with fresh pasta.

J: "I love artichoke heart pasta."
M: "This is really good tonight!"


J said...

Artichoke Pasta – M & J and Eating Well
Serves 3-4

14-oz can artichoke hearts, drained OR 11 oz frozen artichoke hearts
4 garlic cloves, minced
2 t olive oil
1 cup broth (vegetable or chicken)
1 T parsley, chopped
2 t lemon zest
½ t dried oregano
¼ t freshly ground nutmeg
Salt and pepper
12-16 oz pasta, reserving ½ cup cooking liquid
¼ cup Parmesan

Cook pasta, reserving ½ cup cooking liquid.

Chop artichoke hearts in a mini chop or food processor into pea sized pieces (do not defrost if frozen).

Heat oil over medium heat in a large skillet. Add garlic and cook until fragrant. Stir in chopped hearts, broth, parsley, lemon zest, and oregano. Heat through and season with salt and pepper.

Toss pasta with sauce and top with cheese, adding reserved pasta water as desired.

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