Garlic Asparagus and Artichoke Pasta with Dorot
Garlic Asparagus and Artichoke Pasta with Dorot is :
dairy free , lacto ovo vegetarian , veganBy Pumpkin & Peanut Butter
extra virgin olive oil
juice of lemon
salt and pepper
whole wheat spaghetti
Preheat oven to 400 degrees F. Toss asparagus pieces in a 1/2 tbsp of olive oil and salt and pepper.
Place on a baking sheet and roast for 15-20 minutes.
Remove and set aside. While asparagus is roasted, boil a pot of water for pasta. Cook as directed on package.
Drain and set aide.
Drizzle 1 tbsp of extra virgin olive oil in a large skillet.
Add in halved artichoke hearts and cook over medium heat for 3-4 minutes on each side.
Remove and set aside.
Pour cooked pasta into this same skillet and drizzle with 2-4 tbsp of olive oil. Toss to coat.
Add in 3-4 Dorot crushed garlic cubes, lemon juice, and salt and pepper, to taste. Stir to combine all the flavors. Last, add in your roasted asparagus and sauted artichoke hearts, and sprinkle with fresh thyme.
Serve it up!
Wine Pairing :
No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.