Sun Dried Tomato & Artichoke Bowtie Pasta

We are proud Texans in this household….

Hook 'Em Horns

Jackson cowboyed up for his first Halloween

…but if I weren’t Texan, I’d be Italian.

My mom would say the same about herself. In fact, I think she may be Italian at heart. She lives on Italian time meandering through the day, disregarding clocks and schedules, stopping for a daily afternoon siesta when she gets the yawns. Like a typical Italian mama, she cooks great big delicious meals for family and friends for any occasion that pops up.

I, on the other hand, may more accurately fit the description of the strong willed Italian. Just now as I was browsing for Italian quotes, I stopped on a t-shirt slogan that said “Always right, never wrong…I’m Italian.” Jared peaked over, and quicker than a stallion shot off, “Hey honey, maybe you are Italian!”

Italian food is as diverse as the people from there (or who wish they were). It can be crazy indulgent or mad healthy. Most dishes can be modified to satisfy a meat lover, vegetarian, or even vegan. A dish can have bright and fresh flavors from lemon and rosemary, deep rustic flavors from tomatoes and olives, or rich creamy flavors from cheeses and cream. Kids love it, adults love it. What’s not to love?

This bowtie pasta dish would be great to serve at your next big family gathering. Feel free to mix up the veggies with whatever you have on hand or toss in some chicken or Parmesan for the meat and cheese lovers at the table.

Rachel’s
Sun Dried Tomato Bowtie Pasta

Ingredients

16 oz of Whole Wheat Bowtie Pasta (The Delallo line of whole wheat pastas are my favorite)
1 can of quartered artichoke hearts
1 6oz  jar of Sun Dried Tomatoes packed in olive oil and herbs
1 small onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
2 cloves of garlic, minced
A couple handful of spinach
3 tbs of white cooking wine
Salt & Pepper
Chopped parsley (optional)

Directions

While prepping the veggies, boil the water and cook the pasta as directed on the box, salting the water liberally.

Chop the veggies and mince the garlic. Julienne cut the sun dried tomatoes, reserving the oil in the jar.

In a large pan, heat about a tbs of oil on med-high heat, add onions and a sprinkle of salt. Sautee until the onions are golden. Add zucchini, squash, and garlic and sautee until soft. Add artichokes, sun dried tomatoes, spinach, and white cooking wine and sautee until spinach is just wilted. Gently toss the drained pasta in with the veggies. Pour in just enough of the oil and herbs from the sun dried tomatoes to lightly coat everything. Season with salt & pepper to taste and garnish with fresh chopped parsley.

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The Title: Sun Dried Tomato & Artichoke Bowtie Pasta
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