Well my friends, I took another opportunity to play around with coconut oil, this time testing it out in a more savory-type dish. Sautéed artichokes, shallots and fresh tomatoes actually worked quite well in this light, healthy meal, which radiated a unique hint of sweetness.
Who says you need butter and cream to enjoy comfort foods? These al dente whole wheat noodles offer a great semi-chewy bite, while the sauce playfully dances on your tongue.
It’s so simple to prepare that you’ll enjoy a little extra time on your hands, while your family enjoys a few extra servings on their plates!
Ingredients:
1 lb whole wheat pasta
About 10 Campari tomatoes
2 shallots
2 (14 oz.) cans quartered artichoke hearts
2 tablespoons coconut oil
Garlic salt to taste
Pepper to taste
Instructions:
Prepare pasta according to al dente directions.
Finely dice shallots.
Cut tomatoes into quarters.
Drain (do not rinse) artichokes and give them a rough chop.
Melt coconut oil in a pan and saute shallots.
Add tomatoes and artichokes.
Cook over medium-high heat until liquid from tomatoes melts into the oil and forms a light sauce.
Season with garlic salt and pepper.
Toss sauce with pasta.
Sprinkle with parmesan cheese.
Eat and enjoy another use for coconut oil!
2 Comments
Reblogged this on ARZcreation.com.
Pingback: Whole Wheat Spaghetti with Sunny Side-Up Egg & Toasted Garlic | That's SO Jenn!