Artichoke Tomato Kale Pasta in White Wine Sauce
Ingredients
- 1/2 lb. pasta of your choice
- 1 T oil
- 1/4 red onion, finely chopped
- 2-3 cloves garlic, minced
- 1 pint cherry or grape tomatoes, sliced
- 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, stems removed, chopped into 1-inch pieces
- 1 cup marinated artichokes, drained
- 3 T capers (optional)
- Juice of 1/2 lemon
- Red chili flakes (optional, for garnish)
Preparation
Put pot of water on to boil for pasta.
Meanwhile, add oil to large pan over medium heat and once hot, add onion, stir frequently adding bit of water if pan is too dry along the way.
Cook 5 min, add garlic and tomatoes and cook another 3 min, careful not to burn garlic.
Add wine, basil, salt and pepper, stir, and raise heat if needed, to get bubbly. Then lower heat a bit to cook at a low simmer (just bubbly) for several min until liquid is reduced by half.
Add kale and artichokes, stir, put cover on pan, and cook another 1 min. Uncover and stir. Kale should be bright green and slightly.
Add sauce to cooked pasta and gently stir, adding capers and lemon juice.
Taste and add more salt/pepper if desired.
Serve and top with optional red chili flakes for some spicy heat!
Tips
Gluten-free pasta can be used, but any pasta works.
Substitute white wine with veggie broth if preferred.
Spinach can be used instead of kale.
Adding cannellini beans is a great addition.
