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!
1 lb whole wheat pasta
About 10 Campari tomatoes
2 (14 oz.) cans quartered artichoke hearts
2 tablespoons coconut oil
Garlic salt to taste
Pepper to taste
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!