Tomato Artichoke Pasta!

This "Tomato Artichoke Pasta" is one of the best meatless dishes I have made in a long time!  I couldn't stop eating it and it was just as good the next day also!  This is a great for those trying to do more meatless meals or vegetarians, but it can also be served as a side dish for a main course that does feature meat!   I think it would be great with grilled chicken breasts!   I am definitely not a meatless eater most days.  I love to have a balance of everything in my diet, but this actually was very satisfying to me, because it's so full of flavor!  

 Here is what you will need for this pasta dish:

8 oz. butterfly or penne pasta

1/2 cup shredded Parmesan cheese, divided

1/4 cup extra virgin olive oil

1 medium sweet onion, diced

2 tsp. minced garlic

2  (15 oz.) cans of stewed tomatoes with Italian seasoning (garlic and basil)

1 (15 oz.) can of artichoke hearts, drained and rough chopped

2 tsp. sugar

1/2 tsp. Greek seasoning (could substitute Italian seasoning)

1/4 tsp. salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper or red pepper flakes (optional)

1/4 cup fresh chopped basil or 1 tsp. dried basil

1/4 cup chopped green onion, including the green tops

Cook the pasta according to package direction for al dente (about 1 minute less than recommended).  Drain all of the water except about 1/4 cup.  Return the pasta with the 1/4 cup water back to the pot.  Toss with 1/2 of the Parmesan cheese just to coat the pasta.

Place the olive oil in a large skillet and heat to medium high.  Saute the onion and garlic just until tender.  Add the tomatoes.  Do not drain them.  Add in the artichoke hearts.  I chopped these, but left them in pretty good size chunks.  Remove any of the outer pieces that can be sort of tough.

Add all of the seasonings.  Simmer over medium low heat for about 20 minutes uncovered, breaking up the tomatoes with a spoon.  It should thicken just slightly. 

Pour the pasta in a pasta bowl or large serving dish.  Top with the sauce, the rest of the shredded

Parmesan cheese and some chopped green onions!  Serve immediately!  





Asparagus Tomato Bake!

When Spring finally comes along or even when it hints that it is on the way, I start to think about cooking vegetables like asparagus.  It's just a springtime vegetable to me, even though I eat it all year long.  I think asparagus is somewhat under used in southern cooking.  I am not sure why, but recipes including asparagus are not plentiful.  

 This is a recipe, my mother came up with that is just a bit different and it is absolutely one of my favorites.  It's delicious!   It's also good, because you can use fresh or canned asparagus and in the summer it's a great way to use some of your fresh tomatoes   If tomatoes are not in season,  Roma tomatoes work really well in this.   I am always partial to fresh asparagus, but if it's not available a good canned one will work.  I think this will be a great Easter recipe also!

Here is what you will need:

2 (8 oz.) cans asparagus spears, drained or an equal amount of fresh asparagus, blanched

3 medium fresh tomatoes, sliced (if you use Roma tomatoes, you might need 4)

1/4 tsp. salt

dash black pepper

1/4 cup butter

1/2 cup mayonnaise

2 cups shredded cheddar cheese

1/2 tsp. Worcestershire sauce

1/4 cup shredded Parmesan cheese

dash of hot sauce (Tabasco)

Preheat your oven to 350 degrees.

Arrange your whole asparagus spears on a shallow baking dish that has been sprayed with nonstick spray.  A quiche dish or deep pie plate works well.

If you are using fresh asparagus, break off the woody ends and place it in a skillet with about 2 inches of lightly salted water.  Bring to a boil and cook for just about 2-4 minutes. Drain and place on a paper towel, then place in your casserole dish. 

Place the sliced tomatoes on a triple thickness of  paper towels and sprinkle with the salt and pepper.  Allow them to hang out on the paper towels for about 10- 15 minutes.  The salt will bring some of the moisture out of the tomatoes and your dish won't be too watery. 

Lay the tomatoes evenly over the asparagus spears.   Dot each tomato with a pat of butter.

In a bowl, combine the mayonnaise, cheese, Worcestershire sauce and Tabasco sauce.  Mix well. Spread over the tomato layer. Sprinkle with Parmesan cheese.

Place in the 350 degree oven and bake for 20-25 minutes or until the cheese starts to brown and melt.

This makes a wonderful side dish or it could be served as a vegetarian main dish or meatless meal!

I could definitely make this a main dish!   It's so good!  I am looking forward to making it with fresh garden tomatoes this summer also!