Sunday, April 15, 2012

Productive Weekend

Chris and I started on our backyard project this weekend! We have a weird area that won't grow grass so we've decided to do a stone pathway. Just from the first stones, I can tell I'm going to really like it! It'll take a few weeks to finish due to our busy schedules but I'll show yall once it's finished :)

I also started studying for finals and worked this weekend so I'd say the past couple of days were a success! Again, I decided on a quick meal for dinner. Are you surprised? Start to finish, this one took 30 minutes. It's an adaption of a recipe from my favorite cook book, Get Healthy, Go Vegan.

Artichoke Fusilli
What You Need:

  • 2 1/2 cups uncooked whole wheat fusilli
  • 1 can artichoke hearts, cut into quarters
  • 1 medium tomato, thinly sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup white wine (I used a chardonnay) 
  • 1/4 cup vegetable broth
  • 1 tbsp basil
  • pepper to taste
The Process:
  1. Cook the pasta according to the package.
  2. Heat the broth over medium-high heat. Add the onion and garlic and sauté for about 5 minutes. Add the tomato, artichoke hearts, wine and black pepper. Lower heat and simmer for 5 minutes. Stir in the basil.
  3. Serve the artichoke mixture over the cooked pasta and enjoy with a nice glass of wine :) 

2 comments:

  1. Another great project! I can't wait to see what you link up next week at Scrumptious Sunday!

    ReplyDelete