UPDATE: This post made it to Tastespotting.com!
Arugula and Artichoke Pasta
1 pound angel hair pasta
1 cup chicken broth
1 jar artichokes in olive oil
3 heads garlic, chopped
1 white onion, chopped
2 cups arugula
1/2 cup Parmesan cheese, grated plus extra for serving
Extra virgin olive oil
Salt and pepper
Bring 1 quart of water to a boil with a pinch of salt and a few tablespoons olive oil. Add pasta and cook until done.
In the meantime, add tablespoon of oil to a pan over medium heat.
Add garlic. Cook until fragrant, about 30 seconds.
Add onions and chicken broth. Slowly cook until onions are soft and translucent and chicken broth has thickened.
Add artichokes. Cook for a few minutes. Turn off the heat.
When the pasta is finished, add the pasta to the sauce. Toss to combine.
Add the arugula and cheese plus 2 cups pasta water.
I hate to waste food. Throwing food away is like throwing away money. Seriously, you paid good money for it, you should’t throw that money away. I had some leftover arugula so I looked around the cabinets to see what else I could come up with. Luckily I found a jar of artichokes, pasta and some leftover parmesan cheese in the back of the fridge. Perfect for a light pasta lunch.