While I wait for the first local early Spring vegetables to arrive, I am faking it with items like Birdseye frozen artichokes from the IGA. Roasted until brown and crispy, they are really good along with whole wheat pasta (my new obsession). Last night I stirred in some grated Parmesan, but I'm thinking that next time some of the goat feta from Cavaniola's would be even more Spring-y and delicious.
Whole Wheat Penne with Roasted Artichokes
Serves 4Az
Two 9-ounce packages frozen artichokes, thawed
4 garlic cloves, peeled
6 tablespoons extra-virgin olive oil
Salt
Ground black pepper
12 ounces whole wheat penne
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh parsley leaves
1 cup grated Parmesan cheese
1. Preheat the oven to 425 degrees. Toss the artichokes, garlic cloves, 2 tablespoons oil, 1/2 teaspoon salt, and black pepper to taste in a large bowl. Arrange them in an even layer on a baking sheet lined with heavy duty foil. Roast, shaking the pan occasionally, until the edges are nicely browned, 20 to 25 minutes.
2. While the artichokes are roasting, bring a large pot of salted water to a boil and cook the penne until just tender.
3. Remove the artichokes from the oven, chop the roasted garlic cloves, and transfer the artichokes and garlic to a large bowl. Reserve 1/2 cup water and drain the pasta. Add it to the bowl with the artichokes and toss with the remaining 4 tablespoons olive oil, lemon juice, parsley, cheese, salt and pepper to taste, and reserved cooking water, as necessary, to moisten. Serve immediately.
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