Artichokes are incredibly versatile, whether roasted whole, blended into a dip, tossed into a frittata, as the main part of a salad, or served as a sauce over pasta, endless options are at your fingertips. I always
keep my pantry stocked with a few cans of them so I can add them to a recipe at any time!
For this dish, I used a fusilli made with kabocha and hubbard squash that I got from Pure Mountain Olive Oil (where I did my live cooking demo!) If you don’t have any gourmet markets nearby, Barilla makes a veggie brand made with squash and carrots (the one I used in my savory Italian pasta salad) that would be a good substitute. Of course, regular or whole wheat noodles will work well here too!
I didn’t want to mask the veggie flavor with a red sauce, so instead I created an artichoke puree made with zesty lemon, fresh parsley, garlic, smooth olive oil and a touch of both red and black pepper. The tangy mixture married nicely over the noodles that I then tossed with garlic and herb breadcrumbs for additional texture.
This hearty meal is such a filling and delicious way to sneak in some extra vegetables!
Squash fusilli (try Barilla’s version or substitute any kind you like)
2 (14 oz.) cans artichokes (packed in water)
2 cloves garlic
3 tablespoons olive oil, divided
1 tablespoon lemon
8 leaves fresh parsley, plus more for garnish
1/4 cup plus one tablespoon garlic and herb breadcrumbs
1/2 teaspoon kosher salt
Pinch black pepper
Pinch crushed red pepper
Boil pasta according to al dente instructions.
While pasta is boiling, drain artichokes, but do not rinse.
Toss them into your food processor bowl.
2 tablespoons olive oil,
Season with kosher salt, black pepper and crushed red pepper.
Pulse until well blended.
Transfer to a small saucepan and warm over the stove.
Stir in a tablespoon of olive oil so the noodles don’t stick.
Add heated sauce.
Mix to coat evenly.
Sprinkle on breadcrumbs.
Garnish with fresh parsley.
Eat and enjoy an extra serving of veggies!
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