Friday, February 15, 2008

Rice Penne Pasta with Lemon and Artichoke Hearts

About a year ago you couldn't say the word PROTEIN to me without it eliciting a negative response. Chefs were saying it, physical trainers were saying it, my doctor was talking about it, my husband was complaining that we didn't eat enough of it.

It made me realize how stubborn I am about what I like to eat, and how deep my affection (read: addiction) for carbs was.

Anyway, a year has passed and I'm pleased to report that I've loosened up a bit and made some necessary dietary changes. For the most part I try to eat about equal parts lean protein and carbs. I'm not completely reformed (and I do find it hard sometimes) but I do feel a lot more energetic and look a lot better when I reduce the amount of bread I eat and increase the amount of lean protein.

All that aside - here's a great rice pasta recipe (you could always add chicken to round it out). It's got a great kick from the chilis and the lemon. My friend Kristine tipped me off to the best choice for rice pasta - Tinkyada. It has the best texture when cooked of any I've tried.

Print recipe only here.

You will need:

* 1-2 lemons
* 1 good sized jar of artichoke hearts (people have different opinions on a proper packing: water or oil. I usually get the marinated ones and hope for the best flavor)
* 1 pkg rice pasta
* Chili flakes
* 2-3 cloves garlic, smashed a bit
* Olive oil

1. Cook the pasta according to package instructions. Rice pasta will cook a lot longer than regular wheat pasta.
2. Heat 1 T olive oil in a saute pan. Add a pinch of chili flakes and the garlic cloves and sauté over medium heat until the garlic is nicely browned all over and the chili flakes bleed some of their color.
3. Turn off the flame and allow to cool a bit. Add another tablespoon of olive oil to the pan.
4. When the pasta has just a couple of minutes left to cook, add the juice from one or two lemons (depending on how juicy they are. You want to have about ¼ cup of lemon juice in the pan. Add the artichoke hearts and put over a low-medium flame to heat through. Add salt and pepper and any fresh herbs to taste (fresh parsley is nice here).
5. Drain and rinse the pasta and transfer to a serving bowl. Pour the sauce on top and stir to incorporate. Test again for seasoning and serve.


Anonymous said...

Hi! I order from this place all the time and am very pleased to share. They have great kosher organic and natural food products including tinkyada pasta.
Here is a link
p.s. I used a code try if it works for you bldc08

Katie Fairbank said...

Thanks, Sandy. I used to do a lot of online shopping before I moved to the city and depended on sites like that one. Do you have other favorite natural foods you get from them?