Chop the onion and mince the garlic. Drain the artichoke hearts and set aside.
Heat a large skillet with butter or oil. Add onion, garlic, artichokes, and tomatoes to the pan and saute about 8-10 minutes.
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.
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)
Finally, add the pesto and mix it in well!
Serve the delicious tomato/artichoke/pesto sauce over pasta! For more protein, add cooked chicken sausages.
