Tuesday, January 31, 2006

Warm Artichoke & Tomato Pasta Salad

Ingredients (use vegan versions):

* 1 bag frozen artichoke hearts
* 1 pint fresh grape tomatoes
* 1 cup sliced mushrooms
* 2 cups (4 ounces) or more rotini pasta of choice
* 1 can (or 1/5 cups) cooked, drained Great Northern or Cannellini
* 2 teaspoon olive oil
* 1/2 cup or more balsamic vinegar
* garlic powder
* basil
* salt
* 1 tablespoon vegan soy parmesan


Note on the artichoke: I use frozen artichoke heart quarters that the
grocery store Kroger makes in one of their store brands. I haven't seen
them anywhere else, so use about 2 cans of water-packed hearts if you
can't find the frozen ones.

Boil water for pasta and cook as directed on the package. I used quinoa
pasta, as I like to do whole grains, but light-colored pasta works
better with this dish.

In a small or medium sauce pan, boil about two cups of water and add
the frozen artichoke hearts, cooked beans, and mushrooms. Cook until
the artichoke pieces are tender, about three minutes. Drain out the
water and then return the mixture to the sauce pan. Add the rest of the
ingredients, stir, and cook until the tomatoes get warm.

Add the vegetable mixture to the cooked pasta and serve. Top with soy

Serves: 2

Preparation time: 20 minutes


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