Pasta con Pomodoro e Carciofi e Piselli

Pasta con Pomodoro e Carciofi e Piselli is a vibrant Italian dish that combines the sweetness of fresh tomatoes, the earthiness of artichokes, and the bright flavor of peas, all tossed with al dente pasta. This kosher meal is not only delicious but also a celebration of seasonal ingredients that provides a hearty yet light dining experience.

Ingredients

• Pasta (spaghetti or fettuccine) - 160 grams
• Fresh tomatoes (diced) - 300 grams
• Frozen peas - 100 grams
• Artichoke hearts (canned or jarred, drained and sliced) - 150 grams
• Garlic (minced) - 2 cloves
• Olive oil - 2 tablespoons
• Fresh basil (chopped) - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional, for serving) - 30 grams

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the diced tomatoes to the skillet and cook for about 5-7 minutes until they soften and release their juices.
4. Stir in the sliced artichoke hearts and frozen peas, cooking for an additional 5 minutes until heated through.
5. Combine the cooked pasta with the tomato and vegetable mixture, adding a bit of the reserved pasta water to help create a sauce. Toss well to coat the pasta.
6. Season with salt and black pepper to taste, and stir in the chopped fresh basil just before serving.
7. Serve warm, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh tomatoes and peas.
• Artichokes are a good source of fiber, which supports digestive health.

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