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our-food-diaries: Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds Recipe Prep time: 10 minutes Cook time: 15 minutes INGREDIENTS 1 pound fusilli pasta (use gluten-free pasta for gluten-free version) Salt 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped 1 cup chopped toasted almonds 1 teaspoon lemon zest 1 tablespoon lemon juice 1/4 teaspoon black pepper 1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste 2 tablespoons olive oil METHOD 1 Bring a large pot of well salted water to a vigorous boil. Add the pasta to the boiling water and let cook, uncovered, at a full boil, for the amount of time specified on the pasta package, minus about 2 minutes. Test, the pasta should be cooked through, but still firm to the bite, al dente. While the pasta is cooking, prep the other ingredients. 2 Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl. 3 When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix. Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix. Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta, and 1-2 tablespoons of olive oil. Toss to mix. Taste and adjust seasonings. At this point you can make ahead and reheat to serve. Serve warm. Yield: Serves 6 to 8.
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gettingahealthybody: Abandon your worries for a minute and just enjoy mother nature. Tell yourself that at least for the next hour or so, it’s alone time with nature.
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