Happy Monday friends!
Being a vegetarian can sometimes pose a problem or two around the holidays when you have been asked to bring a dish to pass to a family gathering. Hence, my current predicament. I will be attending a Thanksgiving dinner in a few days and the "hearty pasta" recipe was assigned to me.
At first I went into panic mode, because of course I want to bring a dish that everyone will love, but also that I can eat. I took to the internet and started Googling vegetarian pasta recipes. I was so excited to run across one that sounded like it was bursting with flavor (AKA a recipe that meat lovers wouldn't miss the meat in). I needed something quick and easy to make and Pasta Amore definitely fit that request.......it truly took no time at all!
I changed up a few of the original recipe ingredients in my head and ran out the door to Target......who doesn't love Target? They have the cutest Christmas decorations out right now and have an amazing food section! I find tons of grocery items there and it saves me a trip to the traditional grocery store....I'm all about the "two birds with one stone" philosophy!
It soon will be Thanksgiving crunch time and if you need some great recipes for the holidays, you really should check out the Barilla website. Their interactive recipe builder website is chock full of food ideas that uses a cool generator based on the items you already have on hand or want to cook with...so fun!
This recipe is a spin off from a restaurant located in Texas. I may not live in Texas, but I know a great list of ingredients when I see one! This pasta is loaded with some incredible mouth watering favorites of mine; marinated artichoke hearts, kalamata olives, sun dried tomatoes, capers and arugula (just to name a few)
I started off by boiling salted water and adding my Barilla pasta to it for about eleven minutes at a good rolling boil. Be sure to drain all of the water and give the pasta a good rinse under cool water in a colander.
I sliced the kalamata olives and roughly chopped the artichoke hearts, sun dried tomatoes and arugula. I chopped the flat parsley and green onions into thinner pieces, because it's not too fun biting into a huge piece of parsley or onion.
My family truly loved this recipe and I'm so glad that I gave it a trial run before the big Thanksgiving Day arrives. I'm sure it will be a HUGE hit with everyone!
Cartwheel Offer is for 20% off of Barilla®Pronto Pasta and offer expires on 11/26.
Pasta Amore Recipe
1 Classic Blue box of Barilla Penne Pasta (1 pound)
1-9 oz jar of marinated artichoke hearts, drained and chopped
½ cup sun-dried tomatoes packed in oil drained (save 2-3 tablespoons of oil)
3 tablespoons capers, rinsed
¼ cup green onions sliced
½ cup kalamata olives, chopped
¼ cup flat leaf parsley chopped
1 cup fresh arugula (rinsed & drained)
⅓ cup parmesan cheese
5 tablespoons basil pesto (I used store jar brand)
⅓ cup olive oil
2-3 tablespoons of reserved sun dried tomato oil
1 tablespoon lemon juice
Salt and pepper to taste
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