I remember a few years ago there was this warm artichoke and parmesan cobb dip thing that was all the rage. It was quite salty and oily but it tasted oh so good. I haven't the slightest clue how it was made, I don't think I've ever made a cobb dip. I do know that I love artichokes. The marinated ones are good any old time and the ones in a tin are awesome for adding to a tomato based pasta sauce or sliced and added to a toasted ham and cheese sandwich. Yum.
Anyway, I have had an idea kicking around in my head for a pasta sauce that kind of emulated the dip but less oily and salty. Steven looked at me funny the two times I suggested it so I waited for him to be out of the house to give it a go, and boy did he miss out. He'll agree when I make it for him.
For my 12WBT friends I am going to let you in on a bit of a secret. I don't know why it is but the Woolies Macro organic pasta is much lower in calories than all the other kinds. I've been eating it for ages and I find that all the other kinds don't really agree with me when I eat them now. So you can make this, parmesan cheese and all and walk away feeling like you have eaten a proper pasta meal without the heaviness or the calories.
Pasta with Artichokes, Capsicum & Chilli - Serves 6 (260 calories/serve)
Ingredients
500g Woolies Macro Organic Pasta Shells
2tsp + 2tsp Olive Oil
2 x tins artichoke hearts, drained
2 x red capsicums, sliced into strips
3 cloves garlic, crushed
1 long red chilli, finely sliced
1/2 bunch flat leaf parsley, finely chopped
80g parmesan cheese, finely grated
Juice of 1 Lemon
Method
Pop on a pot of water to boil.
Puree one tin of artichoke hearts and cut the other into quarters.
When your water boils pop in the pasta to cook and heat 2 tsp olive oil in a frying pan
Add the garlic and red capsicum and cook until they start to soften then add the artichoke hearts and chilli.
As the capsicum and artichokes start to caramelise add water from the pasta pot about 1/3 cup at a time to deglaze, adding more each time it dries out.
When the pasta is done add about half a cup of pasta water into the frying pan together with pureed artichoke and stir through.
Drain the pasta and return to the pot with the contents of the frying pan. Stir through then add the further 2 tsp olive oil, lemon juice, finely chopped parsely and grated parmasen. Stir until everything is evenly incorporated and serve, finishing with some freshly ground black pepper.
Enjoy.
As usual I am linking up with Veggie Mama for meatless monday, and with that done I better go and write myself a menu plan and shopping list before heading off to the central markets tomorrow with all four kids. Usually it's my Thursday thing with Miss J but with school holidays tomorrow it'll be me and the whole tribe. Love market lunches :)
Have a great week...I'm not sure what happen to last week but hopefully this one goes a little slower!
Tatum xx
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