Pasta and Artichokes are one of my favorite combos 🙂 I love making little pasta dishes, they are usually so easy and you can make them pretty Healthy and light. A little bit of carbs is alright here and there right?? Hehe.
5 Qts Water
1 Tbs salt
12 oz dried rigatoni
6 Tbs olive oil
3 Tbs fresh lemon juice
3 cloves garlic, minced
1 Tbs fresh chopped oregano, or 1 tsp dried
Salt and pepper to taste
1 bottle artichoke hearts drained and cut into quarters
1 Roma tomato, diced
3 Tbs fresh chopped parsley
1/2 cup parmesan cheese
In a large pot over high heat bring the water to a boil. Add the tablespoon of salt and the rigatoni and cook according to package directions. Drain and toss with 1 Tbs olive oil. Cover and cool in refrigerator about 1 hour.
In a large bowl, whisk together the remaining 5 Tbs olive oil, lemon juice, garlic, oregano and salt and pepper to taste. Add the artichoke hearts, tomato, rigatoni and parsley and toss well. Top with grated parmesan cheese and a little fresh lemon juice.