Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Tuesday, September 21, 2010

Italian Fusilli with Sundried Tomatoes & Artichoke Hearts.

This stuff is goooood. Light and fresh - but fills you up as a pasta dish should. And don't even get me started on sun-dried tomatoes and artichoke combo... yum.

1/2 cup sun-dried tomatoes
1/4 cup vegetable broth
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup white grape juice
sea salt to taste
freshly ground black pepper to taste
2 teaspoons chopped fresh oregano
1/4 cup loosely packed fresh basil, thinly sliced
1 (10-ounce) package fusilli pasta, whole wheat {I used a veggie pasta combo that I got at Costco}

Cover the sun-dried tomatoes with boiling water in a small bowl and let stand for about 10 minutes to soften. Drain and slice tomatoes into thin strips. Set aside.

Heat the broth over medium-high heat. Add the onion and garlic and saute for 3 to 5 minutes, until softened and translucent. Add the tomatoes, artichoke hearts, grape juice, salt, and black pepper. Lower heat and simmer for 5 minutes. Stir in the oregano and basil.

Meanwhile cook the pasta according to package directions until al dente. Drain. Toss the pasta with the artichoke mixture. Serve.

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