Artichoke Tomato Kale Pasta in White Wine Sauce
Ingredients
- 1/2 lb. pasta of your choice
- 1 T oil
- 1/4 red onion
- 2-3 cloves garlic
- 1 pint cherry or grape tomatoes
- 3/4 cup white wine or veggie broth
- 1 T dried basil
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 1/2 medium bunch kale
- 1 cup marinated artichokes
- 3 T capers (optional)
- Juice of 1/2 lemon
- Red chili flakes (optional)
Preparation
Put a pot of water on to boil for pasta
Meanwhile, add oil to a large pan over medium heat and once hot, add onion, stirring frequently and adding a bit of water if the pan is too dry
Cook for 5 minutes, then add garlic and tomatoes and cook for another 3 minutes, being careful not to burn the garlic
Add wine, basil, salt and pepper, stir, and raise the heat if needed to get bubbly. Then lower the heat a bit to cook at a low simmer for several minutes until the liquid is reduced by half
Add kale and artichokes, stir, put a cover on the pan, and cook for another minute. Uncover and stir. The kale should be bright green and slightly cooked
Add the sauce to the cooked pasta and gently stir, adding capers and lemon juice
Taste and add more salt or pepper if desired
Serve and top with optional red chili flakes for some spicy heat
Tips
Gluten-free pasta is used in this recipe, but any pasta can be chosen
Substitute white wine with veggie broth if preferred
Spinach can be used instead of kale
Add cannellini beans for extra protein
