Cherry Tomato and Artichoke Pasta

This is just one of many veggie pastas I make for a quick weeknight dinner. You can have this dinner on the table in 30 minutes from start to finish. If you or your family are still subscribing to the “it’s not a meal without meat” notion; top this dish off with some Italian or chicken sausage straight from the broiler. I use Trader Joe’s spinach and chive fettuccini for this dish but you can use any of your favorite pastas.

Serves 3-4 as a meal
1 package TJ’s Spinach & Chive Fettuccini
1-15 oz. can artichoke hearts, halved
1-15 oz can white cannellini beans
1 cup cherry tomatoes, halved
Italian Seasoning or oregano
Olive Oil
Parmesan Cheese

Preheat oven to 350 degrees. Combine artichokes, tomatoes, and beans in a casserole dish. Drizzle with about 1 tablespoon olive oil and sprinkle with Italian seasoning and/or oregano. Roast for about 20 minutes, checking and stirring frequently.
Cook pasta al dente while veggies are roasting. Once the veggies are done serve them on top of the pasta with a sprinkle of parmesan cheese and a drizzle of olive oil.

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