Tagliatelle with Tomatoes and Artichokes
Tbsp./½ oz. extra virgin olive oil
14.5 oz. can artichoke hearts, drained and quartered
Tbsp./¾ oz. finely chopped garlic
cups/12 oz. diced tomato
Tbsp./½ oz. lemon juice
cup/¼ oz. sliced basil
Bring a large pot of salted water to a boil. Cook the tagliatelle according to package directions. Drain and reserve.
Heat a sauté pan over medium heat. Add the olive oil, artichokes, and garlic. Toss to combine. Cook until the garlic is aromatic and the artichokes begin to brown (about 1 minute).
Add the tomatoes and lemon juice. Cook until heated through (about 1 minute). Season with salt and pepper to taste and stir in the basil.
An exclusive PastaFits.org recipe.
National Pasta Association Recipe