Saturday, October 6, 2012
Lemony Mint & Artichoke Pasta
Tonight Rich is shooting Phoenix Fashion Week in Scottsdale, so I'm dining alone. Table for one? I still do not understand how someone could opt for yogurt for dinner when they're eating alone. Where's the fun in that? I used to eat the same thing every time Rich worked in the evenings: pan-seared New York steak with thyme and Cabernet reduction, over arugula with Gorgonzola and roasted red peppers. Yum.
However, these days I'm growing more and more uncomfortable eating factory-farmed animal products. Plus it's Vegan Month of Food, so for now, I'm eating vegan. And few vegan dishes taste as good with as few ingredients as my lemony mint and and artichoke pasta. It's almost as simple as eating yogurt out of the cup, but so, so much better. Enjoy!
4 ounces pasta, cooked al dente in salted water (I used TJ's gluten-free corn pasta)
1, 15-ounce can artichoke hearts, drained, rinsed and quartered
4 leaves fresh mint, minced
1/2 lemon, juiced
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper to taste
Toss all of the ingredients together and serve immediately. I told you it was easy!