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Simple Summer Pasta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Tomatoes, artichokes, and pesto served over zucchini noodles, creating the most delicious summer evening dinner! 

Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: Maggie @ Our Fine Day
Ingredients
  • 1 pint cherry tomatoes
  • 1 red onion
  • 12 oz marinated quartered artichokes
  • 4 cloves garlic
  • 3 Tbsp pesto
  • 2 Tbsp butter or cooking oil of choice
  • 2 Tbsp broth chicken or vegetable
  • salt & pepper
For serving:
  • Zucchini noodles 1 zucchini per person
  • or 8 oz brown rice pasta
  • Parmesan cheese optional
  • Chicken sausages optional
Instructions
  1. Chop the onion and mince the garlic. Drain the artichoke hearts and set aside.
  2. Heat a large skillet with butter or oil. Add onion, garlic, artichokes, and tomatoes to the pan and saute about 8-10 minutes.

  3. Meanwhile, prepare the pasta you will be using. If using zucchini, make your zoodles (I estimate 1 zucchini per person served, so you will need 4 medium sized). If using brown rice pasta, boil water and cook according to package instructions. You could also use spaghetti squash when it is in season.

  4. Add broth to the pan and let simmer for another 5 minutes, until all of the tomatoes have "popped". Add salt and pepper to taste (about 1/4 tsp each)

  5. Finally, add the pesto and mix it in well!
  6. Serve the delicious tomato/artichoke/pesto sauce over pasta! For more protein, add cooked chicken sausages.