How To make Pasta Salad with Artichoke Hearts & Sprouts
How To make Pasta Salad with Artichoke Hearts & Sprouts
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2 c Elbow macaroni 3/4 lb Marinated artichoke hearts 3/4 c Alfalfa sprouts 1 sm Green bell pepper, chopped 1 md Carrot, coarsely grated 1/2 c Sliced black olives 1/4 c Red wine vinegar 1/2 ts Basil 1/2 ts Savoury Salt & pepper Cook pasta till al dente. Rinse with cool water. Drain & put in mixing bowl. Chop artichokes into bite-sized pieces. Add to pasta. Add sprouts & then the rest of the ingredients. Mix well & allow to stand for 2 hours at room temperature or in the fridge.
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ingredients: 14 oz can quartered ARTICHOKE HEARTS ¼ cup BUTTER ¼ cup OLIVE OIL 1 lg ONION (chopped) 5 cloves GARLIC (finely chopped) 2-3 Tbsp CAPERS 8 oz PASTA 2-3 Tbsp LEMON JUICE (optional) SALT and PEPPER to taste
In a large skillet on medium-high heat, add olive oil and most of the butter. When oil is hot, add onion and garlic and saute until onions begin to soften. Add artichoke hearts, capers and salt to taste and continue sauteing for 2-3 minutes. Occasionally I'll add the juice and zest of ½ a lemon, which is a pretty tasty option, so definitely give it a try sometime. Add any remaining butter to the skillet. Add cooked pasta to the skillet. I like to use quick-cook Chinese flat noodles since it's easy to time with the cooking of the sauce, but use any kind of pasta you like, just allow enough time for cooking. And for a wetter sauce, add a little bit of the pasta water to the skillet. Mix pasta and sauce in skillet and then serve immediately. Garnish with fresh chopped parsley or thyme--or just add a few more capers. Serve with Parmesan cheese if desired. It's a quick, easy recipe and a great use of canned artichoke hearts. Enjoy!
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