I'd like to start by explaining my reasoning behind this blog. I commenced a healthy, vegetarian eating style in October and have since felt great. I feel completely energized, awake, non-bloated, and have also managed to lose 5 lbs. without the need to diet. Meat to me is completely unnecessary. Don't get me wrong, I can definitely understand the desire to eat a big chunk of steak, but in doing so, actually causes many disruptions in the ecosystem. I ate meat for 21 years. I understand how good it tastes, but trust me, I will never go back. Read about the benefits of becoming a vegetarian here. Plus, it feels good to advocate for animal rights, too!
I also wanted to show college students (and professionals) how easy and quick it is to make a nice homemade meal. I often hear my peers complaining of their tasteless meals and I rush into sharing my recipes. Cooking can be easy, it can be fun, and it can be cheap. Utilize local grocers, such as Checker's or buy your veggies from Aldi's. Both of those places have fresh and cheap produce!
Anyway, I'm hoping for viewers to engage in their own cooking through these recipes. Cooking is my way of taking care of others. If I'm able to de-stress your life through yummy foods with these posts, then my job is complete!
My first recipe I'm adding is penne with artichoke and tomato-- an inspiration off of Pinterest (my obsession). Here we go!
1 lbs. penne rigate pasta
1 small onion, diced
4 cloves of garlic, diced finely
1 16oz can of diced tomatoes
1 16 oz can of artichoke hearts
1/4 cup of olive oil
1/2 tbsp. of basil
Salt & pepper to taste
1/4 cup of chopped parsley
Parmesan cheese
Let's start by cooking the penne until al dente in boiling (according to the directions on the box), salted water. While using salt does not not make the pasta stick, nor does it decrease cooking time, it does, however, season the pasta.
In a deep skillet, heat the olive oil on medium-high heat. Add the diced onion and garlic once the oil is simmering. I like to add the basil immediately at the beginning, as it brings out the garlic and onion flavor, while also releasing it's flavor-packed basil aroma. Add the artichokes (drain them prior to adding) when the garlic and onion start to soften, about 2 minutes. The artichokes will begin to yellow, this process took me about 5 minutes.
Until then...enjoy a light glass of Moscato!
Cheers to you!
Once the artichokes have finished yellow-ing, it should look like this:
At this point, add the canned tomatoes (drained) into the mixture. Add salt and pepper to taste, and the sauce is complete!
Drain your pasta, do not rinse, and toss into the sauce. Add the parsley and toss again. You may have noticed that I had my parsley in a plastic bottle. I decided to freeze fresh parsley (and also fresh green onion, mint, basil, etc.) mostly because I can never seem to finish the whole bundle before it goes bad! It's definitely a good, shameless money-saving trick.
The end result should look like this:
Add some grated Parmesan cheese, and you're set for a delicious, fast, and healthy meal.
Enjoy!
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