Sorry I haven’t updated the blog for awhile–the cooking didn’t stop, but the writing did. There has been a lot going on here at 488 lately to distract me! One of the most important (and most time consuming) changes here is the addition of Wilson to our family.
Wilson is an 8 week old boxer/bloodhound mix puppy who is a high maintenance snuggle bug! I couldn’t love the little guy any more and have been spending most of my time spoiling him rotten…and trying to get him potty trained (sigh).
I was determined to start writing again though, so last night I decided to create something that was super simple to prepare and document. What is easier than a vegetarian pasta?? NOT MUCH! So that is where I decided to go for our dinner! I ended up creating what I am now calling Wilson’s SDT pasta! You won’t believe the flavor that springs out of this very simple pasta dish! WOW! The roasted corn from the farmer’s market paired with the tart sun dried tomatoes, tangy artichokes, and earthy spinach couldn’t be any more delicious. What makes this dish even better is the lack of prep work needed to put it together. If you have taken my advice about garlic and have some chopped up waiting in the fridge, then it is even easier–all you have to do is half the artichoke hearts which you can probably do in 20 seconds with a butter knife! Now who doesn’t love that?? You vegans (and calorie counters) can easily leave out the cheese and won’t miss it a bit–add some toasted pine nuts or walnuts if you want a little more protein!!
We enjoyed this one on our deck, sipping on wine and homebrew, watching our big dogs play with our new puppy. Honestly, I couldn’t ask for a better way to spend the evening! Love, love, love my family!
Wilson’s SDT pasta!
- 3/4 c veg or chicken broth
- 1/2 c pasta water
- 2 T Sun dried tomato oil
- 1 t chipotle pepper flakes (or more!)
- 4 garlic cloves, minced
- 5 c fresh baby spinach
- 1 1/2 c artichoke hearts (in water), cut in two
- 1 1/4 c sun dried tomatoes, chopped (oil based)
- 1 1/4 c fresh corn cut from the cob or frozen
- 1 1/2 c freshly grated Parmesan cheese
- 1 box angel hair pasta
- 1-2 t salt
- 1 t freshly ground pepper
- 6 c water
In a stockpot add the water and salt and bring to a boil. Add the pasta and cook until al dente. Reserve 1/2 c of the pasta water and drain the rest. Cover the pasta to keep warm until the sauce is finished cooking.
While the pasta is boiling start the sauce. In a large saute pan or skillet add the sun dried tomato oil (taken from the tomato jar) and warm over medium-low. Add the garlic, chipotle pepper flakes, and corn and saute until it starts to brown. Add the sun dried tomatoes and artichokes and cook for 3-4 minutes. Add the spinach and cook for 2 minutes–until slightly wilted. Gently stir in the pasta water and broth and simmer for 5 or so minutes. Add 1/2 of the cheese and gently stir until melted in nicely. Serve the sauce over the cooked pasta and top with a generous portion of grated cheese.