I love artichokes, and kale, and tomatoes, and pasta… So I came up with this recipe and it was delicious! And easy! After a 12 hour work day & 2 hours at the gym, the last thing I want to do is slave over a hot stove for a decent meal. This was quick, easy & satisfying! Try it & enjoy!
Ingredients
- 400g your choice of pasta. I used Angel Hair, my favorite, but you can use spaghetti, linguini, etc.
- 400g organic tomatoes, diced. I used beefsteak variety.
- the zest of 2 large unwaxed organic lemons OR 2 tbsp. lemon juice
- 100ml organic extra virgin olive oil
- 2 heaped teaspoons of sea salt OR if you are using fine-grain table salt, use a little less
- 1 × 400g bag of fresh organic kale or spinach
- Vegan Parmesan cheese (optional)
- 1/2 tsp garlic powder (optional)
- 1/2 cup of marinated artichoke hearts
This pasta is a complete time saver. The sauce is made from the pasta water and tomatoes as the pasta cooks all in one pan. No need to drain the water.
To some people, the words pasta or gluten may be taboo. You can switch things up by trying a variety of different pastas. Try corn, chickpea or buckwheat spaghetti – they are gluten-free, all have incredible individual flavors and make a welcome change if pasta is a staple in your house.
Preparation
Serves 4 Generously.
The key to this recipe is to measure the water carefully and to use the right pan. You will need a large shallow sauté pan/wok/deep frying pan or a casserole dish large enough to fit the pasta lying down.
Cooking Instructions
- Start some water boiling in a pot (about 1.2 liters water) and get all your ingredients and equipment together. You need a large shallow pan with a lid.
- Put the pasta into the pan (not the pot with boiling water).
- Add the diced tomatoes and artichoke hearts into the pan.
- Add the lemon zest or lemon juice, then add the oil and salt. (If you’d like you can also add pepper, garlic powder, and/or onion powder.)
- Add 1 liter of boiling water, put a lid on the pan and bring everything to a boil. As soon as it comes to a boil, remove the lid and simmer on high for 6 minutes, using a pair of tongs or a fork to turn the pasta every 30 seconds or so as it cooks.
- Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves.
- Once the pasta has had 6 minutes to cook, add the kale and continue to cook for 2 more minutes.
- Once almost all the water has evaporated, take the pan off the heat and serve into four bowls.
- If you like, top it with a little vegan Parmesan.
That’s it! Enjoy!
If you liked this recipe, take a look at my other cooking posts:
Vegan Recipe: Fresh Tomato, Avocado Garlic & Basil Pasta
Home-Made Vegan Banana Guava N’Ice Cream
Vegetarian Stuffed Pumpkin Recipe
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