Easy Steamed Artichoke/Tomato Pasta Dinner In 20 Minutes

Growing up with pasta as a staple in my diet, I am always looking for new ways to incorporate it (in a more healthy manner) into my diet. Recently, I've made the switch from regular pasta to whole wheat or spinach pasta (due to the heartier, heavier flavor), but you can definitely make this recipe with regular pasta if you'd like. I was in a sun-dried tomato kick for a while when I started cooking with artichoke hearts, but I've decided they're a little too salty for me. In this recipe I'll use fresh vine-ripened tomatoes instead. I'm kind of new to steaming veggies (because I never owned a pot with a glass lid), but it's a great way to preserve the flavor and nutrients of cooked vegetables. 

For this recipe you will need:

1/2 box of Whole Wheat Rotelle Pasta

2 medium sized vine-ripened tomatoes

1 can of artichoke hearts (in water/citric acid)

1 lemon (for juice)

1 clove of garlic, chopped

1 tsp fresh ground pepper

1 tbsp olive oil

1 tbsp balsamic vinegar

1/2 C parmigiano reggiano cheese (flakes or shredded)

1. Start the water for the pasta (enough to cover the pasta . . . about 2 cups), add salt if desired.

2. While you are waiting for the water to boil, remove the tomato stems, chop tomatoes from halves, to quarters, and finally eights. Chop artichoke hearts. Set the veggies aside in a bowl. 

3. Chop garlic finely. Roll lemon (to release juices) and cut in half.

4. Heat pot with olive oil, add garlic when oil reaches medium heat.

5. Saute garlic until lightly browned. The water for the pasta should be boiling by now, so add the pasta to the water and boil for 9-10 minutes, or until al dente. 

6. Add veggies to the pot with the olive oil and garlic. Add ground pepper. Squeeze lemon juice from lemon halves. Stir, and cover, keeping the heat on low. The veggies should be done steaming when the pasta is done.

7. A few minutes before the pasta cooking time is over, add balsamic vinegar to steaming veggies, and give it one more stir.

8. Drain pasta in strainer, and return to pot. Pour steamed veggie mix over cooked pasta (it works like a sauce), and stir.

9. Serve with parmigiano reggiano sprinkled on top.

-You can also switch the recipe up by changing the type or shape of the pasta, sauteing some pine nuts in with the garlic and olive oil, or with different kinds of tomatoes (like sun-dried or roma), or with different kinds of vinegar (like red wine)!