Summer Pasta
Monday August 30, 2010 11:10 AM
Ingredients:
How to prepare:
Cook pasta in lightly salted water and drain. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add artichoke hearts and cook, stirring occasionally until gold, about 4 minutes. Transfer artichokes to a large bowl, then cook green beans in skillet for 2 minutes; add beans to artichokes and remove skillet from heat.
To make vinaigrette, stir together vinegar, honey, salt and pepper in a skillet, gathering brown bits from the bottom of the pan. Whisk in remaining olive oil.
Add pasta, olives, onion, oregano, thyme and parsley to bowl with artichokes and beans and toss. Coat with vinaigrette, gently stir in tomatoes. Serve with a salad and crusty bread. Enjoy!
- 1/2 lb. dry penne
- 6 tbsp extra-virgin olive oil
- 1 9-oz. box frozen artichoke hearts, thawed and quartered
- 2 cups green beans, cut into 2 inch pieces
- 1/4 cup sherry vinegar
- 2 tbsp honey
- 1 tsp. salt
- 1/2 tsp ground black pepper
- 1/4 cup kalamata olives or black olives, crushed or quartered
- 1/4 red onion, thinly sliced
- 1 tsp chopped oregano
- 1 tsp chopped thyme
- 1/4 cup coarsely chopped flat leaf parsley
- 1 large tomato, cut into wedges
How to prepare:
Cook pasta in lightly salted water and drain. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add artichoke hearts and cook, stirring occasionally until gold, about 4 minutes. Transfer artichokes to a large bowl, then cook green beans in skillet for 2 minutes; add beans to artichokes and remove skillet from heat.
To make vinaigrette, stir together vinegar, honey, salt and pepper in a skillet, gathering brown bits from the bottom of the pan. Whisk in remaining olive oil.
Add pasta, olives, onion, oregano, thyme and parsley to bowl with artichokes and beans and toss. Coat with vinaigrette, gently stir in tomatoes. Serve with a salad and crusty bread. Enjoy!
Shared by: Laurie, TheBAG Lady
