Rush Hour Recipes brought to you by Whole Foods Co-op
Linguini with Artichokes and Caramelized Onions
Courtesy Co+op Deals
½ lb Whole Wheat Linguini
½ c Olive Oil
1 Yellow Onion, sliced to ¼ inch thick
2 cloves Garlic, peeled and minced
¼ lb Asparagus, cut into small spears
¼ c Sun-Dried Tomatoes in oil, drained and diced
¼ c Walnuts, chopped
1 – 6.5 oz jar of Marinated Artichoke Hearts, drained and quartered
2 T Oregano
2 T Kalamata Olives, pitted
2 oz Parmesan Cheese
Salt and Pepper to taste
Heat a large pot of water to boiling. Cook linguini according to the package directions. Drain and set aside.
In a large skillet, heat 2 tablespoons of the olive oil over low to medium heat. Add the onions and cook, stirring frequently, until they are soft and caramelized – about 15 minutes. Add the rest of the olive oil to the pan along with the garlic, asparagus, sun-dried tomatoes, and walnuts, and cook for 5 more minutes until the asparagus becomes tender. Remove the pan from heat and stir in the artichokes, oregano, and olives. Toss the veggies with the pasta, add salt and pepper to taste, and top each serving with parmesan cheese.
For best flavor and nutrition, Whole Foods Co-op recommends using organic ingredients whenever possible.
The recipe above is for home use only by permission of Whole Foods Co-op.