Weeknight Pasta – GFCFSF
January 25, 2015
Weeknight Pasta - GFCFSF
This is a quick and easy pasta that is versatile to use whatever you have in your refrigerator.
1 pound GF linguine, preferably fresh like RP's or Capello's
2 tablespoons olive oil
4 cloves garlic, minced
1 bunch Asparagus (or whatever vegetable you have in the fridge), cut into thirds
1 small red bell pepper, seeded and sliced
1/2 onion, sliced
1 15 oz can artichoke hearts, drained
1 cup white wine or chicken/vegetable broth
Grilled chicken breast (or any leftover meat you may have like steak, pork chops), sliced
salt and pepper
In a large pot, boil pasta in salted water until al dente.
In another pan, heat oil on medium heat and cook garlic, onion and pepper 2 minutes. Add wine, vegetable and artichoke hearts. Season with salt and pepper. Stir and cook 5 minutes until vegetables are tender. Stir in cooked meat and pasta. Cook until meat and pasta are warmed though and the sauce is slightly thickened.