Linguine with fontina and artichokes
This main dish takes just seven ingredients and 30 minutes to prepare, making it an ideal addition to your weeknight dinner rotation. We opted for frozen artichokes here instead of canned. Canned artichokes have a bright, briny flavor, while frozen have a softer flavor and texture once cooked, which works well with this dish. Using the pasta water if the pasta seems dry works wonderfully since it not only adds moisture but the starch in the water acts as a thickener too. For another dose of color, about 2 minutes before the pasta has finished cooking, add 2 cups small broccoli florets to the pot.
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.