A great meatless Monday dish and also extremely budget friendly! My kids love this, but my kids do eat most veggies and love artichokes!This is also very healthy with a high fiber pasta and is low in fat! Double bonus!
Hopefully I will be back to normal posting now that I have cleared the holidays and my oldest daughters 12th birthday last Saturday in done! I love her so much and she is so incredible!
On to the sauce.
Saute mushrooms, celery and onions in olive oil over medium high heat until onions caramelize a bit.
Add Italian seasoning, salt and pepper or if available some fresh basil, rosemary and oregano. My poor basil plant looks to poor to cut up right now, hopefully it will recover as the weather improves.
This is a new high fiber pasta I found at the grocery store. It looks and taste like white pasta but with a lot more fiber! The kids couldn't tell the difference! Score!
Add tomatoes, garlic and tomato paste. Stir well and cover. Reduce heat to low and simmer 20 minutes.
Add chopped artichoke hearts. Stir well and serve!
Preparation time: 10 minutes
Cook time: 30 minutes
- 2 tablespoons Extra Virgin Olive Oil
- 1 whole Onion, Chopped
- 2 ribs Celery, Chopped
- 1/2 pound Mushrooms, Sliced
- 2 tablespoons Italians Seasoning ( If available you could use fresh basil, rosemary, oregano and thyme instead)
- 1/4 teaspoon Salt or to taste
- 1 teaspoon Pepper
- 58 ounces Canned Tomatoes, Diced
- 6 ounce can Tomato Paste
- 3 cloves Garlic, Minced
- 13 ounce can Whole Artichoke Hearts, Chopped
- 1 pound cooked pasta of choice
- Parmesan Cheese For Garnish, Optional
Add olive oil, onions, celery and mushrooms to a deep pot or saute pan. Saute over medium high heat until onions just start to caramelize. Add Italian seasoning, salt and pepper, mix well and allow the Italian seasoning to become fragrant about 1 minute. Add canned tomatoes, tomato paste and minced garlic. Cover and simmer on low for at least 20 minutes. Add chopped artichoke hearts and stir well. Serve over cooked pasta and top with Parmesan cheese.