Vegan Pasta Fresca

Photo: Kaycee Bassett

Ingredients

1 pound Penne Pasta Noodles

1 tablespoon Olive Oil (for veggies)

2 cups Spinach (packed)

3/4 cup Artichoke Hearts (drained and rinsed)

1/2 cup Tomatoes (cut into small chunks)

1/2 cup Red Onion (sliced thin)

1/2 cup Mushrooms (chopped)

2 cloves of Garlic (minced or pressed)

1/2 teaspoon Sea Salt

Black Pepper to taste

Sauce

1/4 cup Balsamic Vinegar

1/8 cup Cooking White Wine

1/2 cup Extra Virgin Olive Oil

Preparation

Boil water in a large pot big enough to fit your whole bag of pasta. Once your water comes to a boil, add your pasta. When your pasta is about 10 minutes from being cooked you can start on your veggies.

In a large sauce pan add your tbsp. of olive oil and your mushrooms. Sauté for 5 minutes. Add your tomatoes and sauté for 3-5 minutes more. Add your onions, artichokes and salt and sauté for only about 3 minutes. You want your onions to still have crunch and color to them so do not over cook them.

Once your pasta is done, drain the water, rinse in cool water and add noodles to your sauce pan with your vegetables.

In a small bowl mix together your remaining olive oil, white wine and balsamic vinegar. Mix thoroughly.

Add your vinegar mixture to your sauce pan along with your garlic and spinach. Sauté everything together until everything is full heated.

Serve immediately.