10 Minute Gluten-Free Pasta with Artichokes!

I have an undying love of artichokes and felt like indulging said love yesterday with a big bowl of goodness. And although I'm not gluten-free, I don't like to overdo any one nutrient - so I take lots of breaks from wheat. One of the best ways to do this is with corn-quinoa pasta. Even if you're like me and don't have to avoid gluten, you'll love the flavor, texture, and visual appeal of this healthy pasta!

8 oz. dry corn-quinoa pasta (I use "Ancient Harvest" brand)
Two 15 oz. cans or jars of water-packed artichoke hearts, drained
3 tablespoons extra-virgin olive oil
8 cloves garlic, pressed or minced
1/4 cup fresh parsley, minced
lots of black pepper, to taste
sea salt to taste (I use white truffle sea salt for extra deliciousness)

Cook the pasta according to the directions on the package. While the pasta is cooking, place all of the other ingredients in a large bowl and toss well. Once the pasta is al dente, drain and toss with the "sauce." Serve immediately. Enjoy!

Makes 4 servings
GF/SF/Blue (according to the guidelines in my books)

4 comments:

  1. looks tasty! but i can't believe there is no fresh lemon in it! jk :)

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  2. I love arties, too, so I'm sure I'd love this one! Thanks for the link. :)

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  3. This looks great! I'll have to look for corn-quinoa pasta. I had some great all-quinoa pasta in England that I haven't been able to find here in California.

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  4. Ha! Yeah...you need lemon. LOL.

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