California Pasta Toss

A recipe I developed while working at a health and fitness center called the Marsh in Minnetonka Minnesota. The idea behind this recipe was simplicity and bold fresh flavors. This dish can be put together from start to finish in less than 30 minutes and tastes great with fresh basil, extra virgin olive oil and fresh vegetables including Roma tomatoes and roasted bell peppers.

3 cups penne pasta
3 tablespoons extra virgin olive oil
2 tablespoons minced fresh garlic (jar garlic is fine)
2/3 cup fresh diced roma tomatoes
1/2 diced roasted red bell peppers (canned)
1/2 cup canned artichokes (in water)
1/4 cup fresh grated parmesan cheese
fresh cracked black pepper
2 tablespoons fresh minced basil

In a large sauce pot or soup pot boil enough water to cook the penne pasta. While the water is boiling mince the garlic and dice both the tomatoes and the roasted bell peppers. Once the water is boiling begin to prepare the vegetables:

In a large saute pan heat the olive oil until hot adding the minced garlic. Saute the garlic for 15 - 30 seconds or until the garlic has a nice even golden color. Once the garlic has reached the desired color add the roma tomatoes, roasted red bell peppers and the canned artichoke hearts. Saute the vegetables over a medium high flame for 3 to 5 minutes. While the vegetables are cooking add the dry penne pasta to the boiling water, stirring often. After the vegetables have cooked for 3 to 5 minutes add course ground black pepper, fresh minced basil and a bit more extra virgin olive oil. Reduce the heat to very low to maintain the tempature of the sauted vegetables and finish cooking the pasta. Once the pasta has finished drain and add to the sauted vegetable mixture. Toss with parmesan cheese and serve.





Recipe by Brian Johnson

 

Back to main article