Pasta is a dish I could eat every single night. It is economical, easy, and the kids love it too. I usually try to make it as healthy as possible by adding lots of vegetables and using a whole grain pasta. My husband is always looking for the meatballs or other types of meat but sometimes he just can’t find any. Since many people use Mondays as a way to go meatless, I thought I’d share this dish with you today.
This pasta dish is not as healthy as I sometimes make it. But it is also not as heavy as you would get in a restaurant. It is a nice light dish that is perfect served with a salad and a glass of wine. It can be made in under 30 minutes and is especially good reheated. Unfortunately, there were no leftovers to be found.
- 12 ounces penne pasta
- 2 TBS olive oil
- 3 cloves garlic, minced
- ¾ cup chopped sun dried tomatoes
- 1 can (14 oz) of artichoke hearts(rinsed, drained and chopped)
- 1 cup frozen peas
- 2 TBS fresh chopped basil (if not available 2 tsps of dried basil can be used)
- ¼ cup half and half
- shredded Parmesan cheese to taste
- red pepper to taste
- Boil the pasta in a large pot of water according to package directions. Cook pasta until Al dente. Drain and keep warm. Reserve one cup of hot pasta water.
- In the meantime, heat olive oil in a large saute pan on medium high heat. Saute garlic, sun dried tomatoes, artichokes and peas for about 5 minutes.
- Reduce heat to low and add basil. Add cooked pasta, reserved water and half and half to the pan. Mix well and simmer for a few minutes until pasta is creamy.
- Sprinkle with cheese and pepper to taste.