Failing short in the meal planning department these last few weeks, I've been relying on some of my pantry stock to pull together dinner. I know it's odd to say this, but I actually enjoy the challenge and creativity of cooking that way.
The only problem is trying to please the family in the process.
When I pulled out my inspiration for tonight's dinner, I knew I'd be pushing it with the kids.
There's no way in hell I would have eaten something like this when I was kids. Artichokes? Blech!
But, now? Now I LOVE them! My mom is probably reading this and laughing. Just like I was when the 13-Year-Old dug into his dinner and immediately said, "Ewe! What is that? What AM I EATING?"
"Artichokes!", I said.
"I thought it was chicken!"
He really did. I felt terrible because I know how much it sucks when you bite in expecting one thing and getting something different. I told him to eat around them, and he did, but he's not the biggest fan of the protein pasta anyway.
The 7-Year-Old picked at his plate as well. I didn't give him a lot of chunks to save the aggravation. Sometimes it's just not worth it.
The Husband did leave a few of the artichokes on his plate but enjoyed the dish overall. He's come a long way!
I loved it. This "pasta" is growing on me. Its texture is different but pleasant, and I enjoy having a higher protein option for a meatless night.
Protein Pasta with Tomatoes and Artichokes
Prep
Cook
Total
Yield 4 servings
Protein pasta topped with artichokes and tomatoes. A quick and easy meatless Monday dinner you can pull together with things you can find in your pantry.
Ingredients
- ¼ cup olive oil
- 1 small red onion chopped
- pinch of salt and pepper
- 6 cloves of garlic chopped
- 1 container quartered artichoke hearts in water (12oz)
- 1 can fire roasted diced tomatoes (14.5oz)
- 1 tsp dried basil
- 1 tbsp dried parsley
- 1 oz parmesan cheese
- 8 oz dry Edamame Pasta (I used this brand)
Instructions
Place a large pot of water over high heat to bring to a boil.
While waiting for the water to boil, heat olive oil in a saucepan and saute the onion with a pinch of salt and pepper. Add the garlic and continue to cook everything softens.
Add the artichoke hearts (with liquid), can of diced tomatoes, and dried basil, parsley to the saucepan. Lower to a medium and let simmer. Grate in the fresh parmesan and continue to cook letting the sauce to thicken a bit and the flavors merge.
By the time the water should be boiling. Put the pasta in boiling water and cook for 2-3 minutes. Immediately drain and separate into 4 equal servings. Top each with a quarter of the tomatoes artichoke sauce. Sprinkle with a bit more parmesan and parsley.
Notes
- Protein (edamame) pasta is NOT pasta. Don't expect it to be like traditional spaghetti. It has a completely different texture. Have fun with it and don't overcook!
- You can, of course, use the "sauce" part of this recipe on traditional pasta. The nutritional profile would change of course. There would be less protein and more carbs.
Courses Dinner
Cuisine Italian
Nutrition Facts
Serving Size ¼ of the recipe
Amount Per Serving | ||
|---|---|---|
Calories 387 | ||
% Daily Value | ||
Total Fat 18 g | 28% | |
Total Carbohydrates 37 g | 12% | |
Dietary Fiber 22 g | 88% | |
Sugars 9 g | ||
Protein 30 g | 60% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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