Yesterday was one of those days where nothing seems to go smoothly. It was getting late and I needed to make something quick from the ingredients already in my cabinet. Since it’s near the end of the week, my fridge was on the empty side and I wanted to throw together a delicious, yet simple meal for Thursday night. This recipe requires almost no planning and delivers an effortless and healthy meal from ingredients already hiding in your kitchen. Next time I will add grilled chicken breast and a bottle of vino. This dish is worth celebrating!
What You Will Need:
Gluten Free Pasta (I used Fusilli but any type will do)
Sun Dried Tomatoes (half jar)
Sunflower seeds (1/4 cup)
Capers (1/4 cup or less)
Fresh Parmigiano-Reggiano (as much as your heart desires)
Use any amount of ingredients you like, whether you are cooking for one, two or an entire group. Boil lightly salted water, add pasta and cook for 7-10 minutes (depending on type of pasta). Slice artichokes into quarters. Once pasta is al dente, strain pasta and mix additional ingredients in a large bowl. Sprinkle with Parmigiano-Reggiano and that’s it!