This recipe came to me in a dream — literally. I was taking a nap one day a few years ago. I was hungry and dinner was on my subconscious mind. I was trying to figure out how to make dinner with the random things in my pantry (a grocery trip was overdue!); a sort of use-it-up pantry meal. So somehow, I put this together in my dreaming head. I woke up and made it, and it has become a family favorite! And it’s so easy to make! 30 minutes or less from start to finish. Like most of my recipes, this makes 8-12 servings. It is also vegetarian, and can be made vegan by omitting the cheese.
You will need:
16 oz tri-color rotini (or similar pasta)
1 medium onion, diced
2 cans quartered artichoke hearts, drained
2 cans diced tomatoes, with juice
Old Bay seasoning
~1/2 Cup pine nuts, toasted
~1 Cup grated Asiago cheese (approx 4 oz)
– Dice the onion and start it cooking in a big pot with some butter (or coconut oil)
– Put salted water on to boil for the pasta
– Cook onions until browned, sprinkle Old Bay liberally. Stir.
– Add drained artichoke hearts, stir. Sprinkle more Old Bay. Cook for a few minutes.
– Add tomatoes (with juice), stir.
– Taste-test for spice strength. Add more Old Bay if desired.
– Let simmer until the pasta is finished cooking.
– Add drained pasta to the pot, stir gently.
– Add Asiago, fold in gently.
– Add pine nuts, stir.
You’re done! Enjoy! 😀
P.S. Please let me know if you try this, how your family likes it, and what (if anything) you did to tweak the recipe to your own preferences! 🙂