While scanning the shelves at my local Trader Joes earlier last week, I found a yummy looking jar of Artichoke Tapenade. I couldn't pass it by, so I added it to my pantry and quickly forgot about it. Yesterday I found myself running an impromptu and very unorganized grocery run - while out, I remembered that little jar of tapenade. Hmm? What can I make with that? Dinner! I threw some veggies in the cart and headed home.
Now I know tapenade is for topping crackers and crostini, but I thought it would make a nice "sauce" for my summer veggie pasta. I was right! This meal turned out perfectly {and beautifully}! Hubby thought it tasted like a dish from a fancy restaurant, and helped himself to more than one helping. I'll definitely be making this again.
Hope you enjoy!
{Sorry this photo was a quick iPhone snap - next time I'll get a better pic with my Nikon.}
Summer Veggie Spaghetti with Artichoke Tapenade
1/2 lb Spaghetti Noodles, cooked according to package {I use rice, quinoa or corn noodles}
1/4 C Artichoke Tapenade {I'm sure a olive oil and garlic paste or a pesto would work nicely as well}
1 Bunch Asparagus, halved and steamed
1/2 C Cherry Tomatoes, halved
1/4 C Sliced Mushrooms, sauteed in olive oil
1 T Olive Oil
Salt & Pepper to taste
Fresh Grated Parmesan Cheese
- Prepare spaghetti as directed. Meanwhile steam asparagus, and saute mushrooms.
- Once fully cooked, drain spaghetti. Return spaghetti pot to stove and add olive oil, artichoke tapenade and noodles - fold till noodles are coated.
- Fold tomatoes, mushrooms and asparagus into noodle mixture and add salt and pepper to taste.
- Serve and sprinkle with parmesan cheese. Enjoy!
-image via danya collyer.
