Vegan Tomato Pasta

Dinner, Lunch, Main Dish

This dish was made using the most delicious brown rice fusilli pasta. I added organic grape tomatoes, artichoke hearts, black olives, and some other key ingredients. My kitchen smelled like one of my favorite restaurants. The recipe is listed below.

10 Ounces of brown rice pasta, Fusilli
1 Teaspoon of Himalayan salt
2 Cloves of garlic, minced
2 Cups grape tomatoes, halved
1 Can of quartered artichoke hearts, chopped
1/2 Cup of green onions, chopped
1 Can whole pitted black olives, halved, (6 ounces)
3 Tablespoons of avocado oil
1/2 Teaspoon black pepper
1/4 Teaspoon crushed red pepper flakes
1/4 Cup of freshly squeezed lemon juice
1/4 Cup of basil, chopped

-Boil pasta according to directions of packaging.
-Prep the vegetables and remaining ingredients, mince the garlic, halve the cherry tomatoes; drain and roughly chop artichokes; and green onions, drain and slice the olives in half.
-Then heat a large skillet over medium
heat. Add the tomatoes, garlic, onions, and a teaspoon of salt, pepper and crushed red pepper flakes. Combine ingredients until the garlic is fragrant and the tomatoes begin to break down and release some of the juices with the oil.
Add the brown rice pasta to the skillet once boiled, toss to coat. Then add the artichokes and olives. Drizzle with lemon juice over the pasta. Toss and cook for about 1 to 2 minutes. If the pasta seems to dry, add a splash of the reserved pasta water or about a teaspoon of avocado oil to moisten it. Taste and adjust salt and pepper, if desired. Remove from heat and sprinkle chopped basil. Toss, serve and enjoy.

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