Tag Archives: vegan recipes

When Life Gives You Artichokes, Make Pasta

Gentle Readers, here we are, springing forward.Though I love the birds chirping and the tree frogs singing, one could do without the loss of sleep. As we enter this time between seasons (is it liony outside, is it lamby, one never knows), I often crave substantial but not heavy fare.

Enter the humble pasta toss. You know it, the thing you create from whatever’s available? This is that, but guided by a desire for stronger flavor and not one more jar of red sauce. Without further ado, and certainly without enough sleep . . .

Pasta with Artichokes and Beans

Pasta with Artichokes and Beans

Pasta with Cannellini Beans, Artichokes, and Sun-Dried Tomatoes

2 cups dried cavatapi
olive oil
3 cloves garlic, skins on
1 1/2 cups sliced carrots (I cannot lie, I use the baby carrots that are not on their first opening and looking little sad and soggy in the bag)
salt and pepper
1/2 teaspoon or so of Italian seasoning blend
1 can of artichokes (not the marinated kind, just in water), drained and roughly chopped
1 can of cannellini beans, drained and rinsed
2 Tablespoons or so sun-dried tomatoes packed in seasoning and oil
1/4-1/2 teaspoon poultry seasoning
juice of 1/2 lemon


  1. Put on a large pot of water to boil, add salt when the water boils, and cook the pasta per pot directions. Cook until al dente and then drain and set aside briefly.
  2. Meanwhile, in a medium pot with a good lid, heat some olive oil over medium heat. When hot, add the sliced carrots and the garlic cloves in their skin. Add some salt (I leave this to you), and the Italian seasonings. Cover with the lid and stir and check on it often while the pasta cooks.
  3. When the carrots are a bit softened and the garlic is starting to soften, add the artichokes to the pot. Keep stirring. When the garlic cloves are softened, pull them out, peel them, mash them with a fork, then add them back to the pot.
  4. Lower the heat, add the beans, cooked pasta, and sun dried tomatoes. Be sure to include some of the oil they were packed in.
  5. Add the poultry seasoning, don’t ask, just trust me, additional olive oil as needed to make it moist, and stir gently until warmed through.
  6. Bring off the heat, put in serving dish, top with lemon juice, and adjust salt and olive oil to personal taste.

Enjoy! I love the simplicity of the dish, and the savory nature without it being a complete salt lick. It’s infinitely flexible, so match it to your needs. It is a very filling dish though, so it will easily feed a family of 4.

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Filed under On the Table, Recipes

Weekly Menus: Week of 1/8/2012

Gentle Readers, The Practical Cook has a quandary. It is winter in name, but not functionally so. My body wants stews and soups, but it’s tuna on a bed of greens weather outside! This week’s menu reflects my questionable relationship with the weather.

Without further delay, here are the Weekly Menus for this week:

Weekly Menus: 1/8/2012

Weekly Menus: 1/8/2012

And the Four-Square Grocery List:

Four-Square Grocery List: 1/8/2012

Four-Square Grocery List: 1/8/2012

Which means we’ll be eating:

Sunday: Fish and vegetable OR Soup and Sammie
I want something simple here, and we’re recovering from a round of the infamous stomach bug that’s running rampant, so I want to be flexible.

Monday: Breakfast for Dinner
Because I’m beginning the research for a bacon tasting, this is necessary. With pancakes, blueberry buckwheat pancakes. (Veselka, I miss you, and I’ll be coming to see you before too long. Hugs.)

Tuesday: Indian
Working on some Vegan recipes. Stand by.

Wednesday: Pork Noodle Soup
This is a day I won’t be working on Vegan recipes. I’m a culinary paradox, I accept that.

Thursday: Tortellini with sauce and salad
These are my long days at work right now. I need to have something The Eldest Practical Cook Junior can work on and that will be eaten with little fuss.

Friday: Leftover Surprise
Clean-up day! Let’s see what’s left, and what it becomes.

Saturday: Dine Out!
As always, if you have suggestions for great food that needs to be field tested, let me know!

What do you serve when the weather unexpectedly changes seasons on you? Stick with the plan or Punt? Post a comment below, or Tweet!

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Up next, What Not to Eat: Feeling Green?

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