Vegetarian

Pesto Artichoke Pasta is for Dinner.

Pesto Artichoke Pasta takes several minutes to prepare.

Pesto Artichoke Pasta takes several minutes to cook.

Pesto Artichoke Pasta makes 6 servings.

The ingredients for Pesto Artichoke Pasta are:

1 Package Organic Sprouted Wheat Pappardelle Pasta (don't be scared. It's really good!)
1 Jar Pesto alla Genovese
1 can Artichoke Hearts (no vinegar or marinated stuff, rinse and slice into smaller pieces)
1 tub Firm or Extra Firm Tofu

Here is how you make Pesto Artichoke Pasta:

First, drain the tofu and freeze it. This gives it a different texture within the pasta. Then, thaw it when you are ready to cook. Drain, rinse, and chop up the artichokes into smaller pieces. Cut the tofu up (make the size your preference) and throw it in a pan with the pesto and the artichokes. Let simmer until the tofu absorbs some of the pesto (aka turns green). Cook the package of pasta (add olive oil to the water while cooking, but drain it off otherwise the pesto won't stick) and put the two together in a large bowl. If you are single - distribute into smaller tupperware and you'll have lunch for about a week or more.Number of Servings: 6Recipe submitted by SparkPeople user TWEETIE531.

The nutritional information for Pesto Artichoke Pasta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 353.7

• Total Fat: 18.3 g
• Cholesterol: 0.0 mg
• Sodium: 651.0 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 2.8 g
• Protein: 17.3 g

The dietary needs meet for Pesto Artichoke Pasta is Vegan