Today’s food time round up features one super simple pasta dish I made this past week. Normally when it comes to pasta I feel a need to have a thick sauce of some kind, so while inventing this dish I went the other way and decided to use fresh veggies and some oil to flavour the pasta and it turned out totally delicious.
I will also be sharing some pictures of the delicious food eaten at Juniper earlier this week. If you have yet to try them out I definitely suggest you make your way there, they are a definite must try. The ingredients are so fresh and everything is so tasty! I just wanted to keep eating.
The meal started off with some delicious appetizers. Beef Tartar
And Oysters Three Ways
I kept my main meal simple and went with the Fish and Chips. It was delicious, I enjoyed the small serving of fries, it gave you a little taste of them, but balanced them out with fresh green beans and some peas. It was the perfect meal.
As promised here is the recipe for a delicious and light pasta.
Whole Wheat Pasta Garden
1 6oz jar marinated artichokes
1 cup dices grape tomatoes
1/2 bunch of diced asparagus
2 cloves garlic crushed
1/4 cut chopped fresh basil
1 tsp olive oil
Whole wheat spaghetti or angel hair pasta (can be substituted for any similar GF pasta)
Boil water, cook pasta as instructed on packaging.
Heat oil and garlic up in a large pan until flavors begin to release 2-3min be sure not to burn garlic.
Add tomatoes, asparagus and artichokes. Save the artichoke oils for later in the process.
Add cooked pasta to the cooked up veggies, and mix in reserve d artichoke liquid. Mix in pasta to coat, this is easiest with tongs or two forks.
Plate and serve. Should make 4 servings. Top with fresh Parmesan cheese if desired. I kept mine dairy free but I feel like this would be delicious addition to the dish.
Hope everyone have had an awesome weekend so far, and hope you aren’t all missing that hour too much.