Whole Wheat Spaghetti with Artichokes, Shallots & Fresh Tomatoes

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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

Kosher salt to taste

Instructions:

Prepare pasta according to al dente directions.

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Finely dice shallots.

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Cut tomatoes into quarters.

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Drain (do not rinse) artichokes and give them a rough chop.

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Melt coconut oil in a pan and saute shallots.

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Add tomatoes and artichokes.

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Cook over medium-high heat until liquid from tomatoes melts into the oil and forms a light sauce.

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Season with garlic salt and pepper.

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Toss sauce with pasta.

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Sprinkle with parmesan cheese.

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Eat and enjoy another use for coconut oil!

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2 Comments

  1. Pingback: Whole Wheat Spaghetti with Sunny Side-Up Egg & Toasted Garlic | That's SO Jenn!

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