Veggie Recipes, Take Two!

I’m back at it. Eating a couple of vegetarian meals a week. I’m pretty behind on posting recipes as I missed posting my attempts at stuffed tomatoes and cabbage stir-fry before vacation. I’ll come back to those (maybe…they weren’t my faves).

Today I tried a recipe from Speedy Suppers: Simple Meals…30 Minutes or Less. I made a tasty lunch of Artichoke-Feta Pasta.

Ingredients:

• 2 T olive oil
• 6 oz jar of marinated artichokes, drained and quartered
• 1 clove of garlic, minced
• 6 oz package of crumbled feta cheese
• 8 oz package of rotini pasta, cooked - I used the tri-color rotini
• 1/2 cup of pine nuts, toasted – I substituted walnuts

Heat olive oil over medium heat in a large skillet. Add artichokes and saute until lightly softened. Stir in garlic and feta; cook for one minute or until garlic is lightly golden. Add pasta and nuts to artichoke mixture; heat through. Serves 3 to 4.

I really enjoyed this zingy dish. The flavor is great, and the artichokes and nuts gave it a meat-like texture. I can’t say that I miss the taste of meat when I cook veggie, but I do miss the texture. I’m a texture girl. While the walnuts were delightful in this, I think I would actually prefer to substitute toasted pecans. They have a little more flavor, and I like the artichoke/pecan combination. I make a mean artichoke chicken salad that has toasted pecans in it, and I think it would be a great flavor for this pasta.

This one would be great with some crusty bread or a green salad. It can get a little rich, so some greens to cut through are nice.