Linguine with fontina and artichokes
Uncooked whole wheat pasta
6 oz, linguine variety
4 medium, chopped
2 medium clove(s), minced
9 oz, hearts, thawed and quartered
4 oz, diced
½ cup(s), thinly sliced
- Cook the linguine according to the package directions, omitting the salt if desired. Drain the linguine, reserving 1/2 cup of the cooking water.
- Add the tomatoes and garlic to the pasta pot. Cook over medium heat, stirring, until the tomatoes begin to soften, about 2 minutes.
- Return the pasta to the pot along with the artichokes and pepper. Cook, stirring, until heated through, about 4 minutes. (If the pasta seems dry, stir in some of the reserved cooking water
- Transfer the pasta mixture to a serving bowl. Add the fontina and basil; toss to combine. Yields 1 1/2 cups per serving.