Dr. Neal Barnard wanted to share another one of us his recipes from his latest cookbook he has co-authored, “The Go Vegan, Get Healthy Cookbook“, 125 easy recipes. If you’re gluten-free you can use a gluten-free spiral pasta. Tinkyada makes a great brown rice spiral pasta that tastes very close to the real thing! They even have organic. Doesn’t it look delicious?!
Italian Fusilli with Sun-Dried Tomatoes and Artichoke Hearts
“The sun-dried tomatoes and artichokes in this dish make the perfect couple.
The flavors are even more striking the next day.”
- ½ cup sun-dried tomatoes
- ¼ cup vegetable broth [gluten-free]
- 1 medium onion, coarsely chopped
- 3 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained and quartered
- ½ cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 2 teaspoons chopped fresh oregano
- ¼ cup loosely packed fresh basil, thinly sliced
- 1 (10-ounce) package fusilli pasta, preferably whole wheat [If gluten-free use gluten-free pasta. I suggest Tinkyada, Jovial, or Trader Joe's brown rice pastas.]
- Cover the sun-dried tomatoes with boiling water in a small bowl and let stand for about 10 minutes to soften. Drain and slice tomatoes into thin strips. Set aside.
- Heat the broth over medium-high heat. Add the onion and garlic and sauté for 3 to 5 minutes, until softened and translucent. Add the tomatoes, artichoke hearts, wine, salt, and black pepper. Lower heat and simmer for 5 minutes. Stir in the oregano and basil.
- Meanwhile cook the pasta according to package directions until al dente. Drain. Toss the pasta with the artichoke mixture.
Did you know?
Sun-dried tomatoes were born in Italy as a way to store fresh tomatoes for the winter.
Per Serving (1/4 of recipe):
- 401 calories
- 2.3 g fat
- 0.4 g saturated fat
- 4.9% calories from fat
- 0 mg cholesterol
- 14.8 g protein
- 76.3 g carbohydrate
- 5.7 g sugar
- 10.6 g fiber
- 525 mg sodium
- 54 mg calcium
- 3.9 mg iron
- 10 mg vitamin C
- 111 mcg beta-carotene
- 0.3 mg vitamin E