In an attempt to save more money, I haven’t gone food shopping in almost FOUR weeks! It’s been difficult to make interesting stuff for the blog, but at the same time, it’s been a fun challenge to see what I can come up with using random things around the house.
I made a really good variety of my favorite pasta (“Penn State Pasta” I called it when I first wrote of it here), using a can of artichoke hearts (from TJ’s) and fresh grape tomatoes. The food was done in 10 minutes, cost nothing, and tasted amazing! It passed the boyfriend test too, so it made the cut for the blog.
Artichoke Pasta (adapted from Penn State Pasta)
2 servings Whole Wheat Linguine
1 teaspoon Olive Oil & Salt (for boiling the pasta, if desired)
(plus) 1 teaspoon Olive Oil
1 Tablespoon Light Butter
1 teaspoon – 1 Tablespoon Spicy Montreal Steak Seasoning
2 handfuls Grape Tomatoes, halved
1 can Artichoke Hearts (I used Trader Joe’s)
1 teaspoon Fresh Grated Sharp Provolone
1. Cook the pasta according to the directions on the box, using olive oil and salt to boil if you choose to. I do.
2. Microwave the lemon for 15 seconds, roll it around, then slice in half.
3. When the pasta is done cooking, drain and put back in the pot to keep warm.
4. Add the juice from the whole lemon, the light butter, 1 teaspoon of olive oil, and the seasoning.
5. Slice the artichoke hearts and tomatoes and add them in. Top with just a sprinkle of cheese and serve.
I chose to use a little more oil for the sauce instead of light butter on this one because I liked the taste of it with the tomatoes and ‘chokes. I also used a little more lemon juice. Feta Cheese would be a great option if you have it, instead of Parmesan or provolone.