Tag Archives: pasta

Spinach Alfredo Ravioli Bake Keeps Family Dinner Calm on Hectic Nights

Posted on by
1

Whether it’s the busy holiday season, start of a new school year, or other hectic time, you’ll love the simplicity of Spinach Alfredo Ravioli Bake – a dump-and-bake casserole recipe.

The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!

This big family-sized dish is a lifesaver when you need a quick and satisfying option, especially for your vegetarian friends and family. Everyone loves it, even picky eaters.

Just gather all the ingredients and effortlessly layer them into a casserole dish. Then, let your oven do the work, transforming those humble ingredients into a mouthwatering, cheesy masterpiece. When it’s time to serve, you’ll have a warm and comforting dinner that’s sure to please everyone, leaving you with more time to enjoy the life going on in front of you!

This easy ravioli dump and bake recipe is also a welcomed dish at pot lucks, book clubs or to take to a homebound person.

Check out the 15-second tutorial on this easy dump-and-bake pasta casserole.

QUESTIONS ANSWERED – HOW TO MAKE SPINACH RAVIOLI BAKE:

Use frozen (thawed) or refrigerated ravioli, no need to pre-cook!

Should I use frozen or refrigerated ravioli? Either type will work – I prefer the frozen ones because they are more economical. There is no need to pre-boil them, I just let them set out for about 30 minutes to thaw some.

What if I don’t like spinach? The spinach can be omitted without any substitution. I just like the fact I’m sneaking in extra veggies my family will eat. If you’d rather, you can add about 8-ounces of other quick-cooking vegetables like sliced mushrooms, frozen peas, or a little cauliflower rice.  Don’t add veggies that take a long time to cook like potatoes, or brussels sprouts, or big chunks of broccoli, etc.

Get Creative: The recipe calls for cheese ravioli, but you can use any type filling you prefer! Bottled alfredo sauce also comes in a variety of flavors – at my store I found Cajun alfredo (what I used), Poblano Alfredo, Three Cheese Alfred and more. Use whatever sounds yummy to you.

Saving Leftovers: This recipe makes about 10-12 servings. IF you have leftovers, keep covered air-tight in the fridge for up to 4 days. Or, divide into individual portions and freeze for 3-4 months.  Defrost and reheat in microwave.

If you love quick and easy vegetarian pasta dishes, you’ll also love my Spinach & Cottage Cheese Gnudi!

The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!

Pin this for later!

The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!
Print
Spinach Alfredo Ravioli Bake
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

The simplicity and deliciousness of this ravioli bake willmake it your new busy-night dinner. Basically a dump-and-bake casserole, justlayer up everything in a 9×13-inch baking dish (no stirring even needed) andbake for 30 minutes – serves a big family or hungry group!

Course: casserole, dinner, dinner, entree, Pasta
Cuisine: Italian
Keyword: blue cheese, casserole, dump and bake, ravioli
Servings: 10
Calories: 358 kcal
Ingredients
  • 36-40 ounces frozen thawed or par boiled or refrigerated cheese ravioli (or can sub another filling)
  • 5- oz bag fresh baby spinach chopped
  • 1 15- oz can petite cut tomatoes drained
  • 8- ounce can tomato sauce
  • 1 15- ounce jar alfredo sauce of choice plain or flavored – I used Cajun
  • 2 cups shredded mozzarella
  • 1/2 tsp ground black pepper
  • 1 tbsp chopped fresh herbs for top optional
Instructions
  1. Preheat oven to 350F.
  2. In lasagna pan, add fresh chopped spinach.
  3. Sprinkle drained can of tomatoes evenly out over spinach.
  4. Next toss on the uncooked (but semi-thawed) ravioli.
  5. Drizzle on tomato sauce, then alfredo sauce. Use a spatula to smooth down the top a bit.
  6. Season top with ground black pepper.
  7. Add cheese evenly to top, garnish with herbs, if desired.
  8. Cover casserole dish with foil and bake, until heated through and sauce and cheese bubbling) for about 30 minutes (take off foil last 10 minutes so top gets lightly golden). Let cool in dish for 5 minutes before serving.
  9. Store leftovers in air-tight container in fridge for up to 4 days, or portion into single servings and freeze in appropriate freezer container for up to 4 months.
  10. Makes 10-12 servings.
Recipe Notes

Gouda Mac & Cheese with Brussels Sprouts in 9×13 Family Casserole

Posted on by
5

Gouda Mac and Cheese with Brussels Sprouts and Mushrooms offers a tasty and on-trend twist to one of America’s most comforting pasta dishes. The rich, earthy flavors of Brussels sprouts and mushrooms seemingly melt into the creamy goodness of Gouda cheese – combine all that with the pasta of your choice, and it’s noodle nirvana!

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!

Plus, veggies – don’t forget you sneaked vegetables into each and every serving of this gouda mac and cheese! It’s a great way to convince kids to eat more of the good stuff. As for the pasta, you can use the flour variety (eg: traditional durum wheat or a gluten-free alternative (I like ZenB Pasta made from 100% yellow peas to offer LOTS of fiber and protein)

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
Brussels sprouts and mushrooms roast in the oven for a caramalized, rich flavor that elevates gouda mac.

This Brussels sprout mac and cheese is an easy 9” x 13” side dish and makes a great take-along offering to a pot luck or holiday feast at a friend’s house – keep it warm in this awesome casserole cozy. I know It will be one of our most popular and best thanksgiving side dishes of this year.

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
These cheese sauce comes together easily and is the “yum” that binds this baked pasta together.

TIPS FOR GOUDA MAC & CHEESE WITH BRUSSELS SPROUTS

Cheese Swap: You can swap out the Gouda for an equal amount of sharp cheddar (or really any similar cheese) for a bold change.

Don’t Like Mushrooms?: Just leave them out, no other modification needed.

Don’t Like Brussels Sprouts?: Swap with fresh broccoli florets and roast as directed for Brussel sprouts in recipe.

Pasta Shape: I prefer an elbow macaroni, penne, cavatappi or rotini for Mac and Cheese recipes. These have lots of twists and/or tunnels to catch the cheesy sauce.

Pasta Alternatives: I’ve used both traditional and gluten-free pastas to make this Brussel Sprouts Mac & Cheese, so go with your preference. It’s best when pre-cooking the noodles to take them off al dente (very slightly “to the tooth” or firm) because they will cook a second time as a mac and cheese casserole in the oven.

Note: As an Amazon Influencer, I earn from qualifying purchases.

5 from 4 votes
This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
Print
Gouda Mac and Cheese with Brussels Sprouts
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9×13 casserole crowd pleaser!

Course: Pasta, Side Dish
Keyword: 9×13, brussels sprouts, comfort food, mac and cheese, pasta
Servings: 8 servings
Ingredients
  • 8 ounces brussels sprouts; tough outer leaves removed trimmed and halved (or quartered, if large)
  • 8 ounces white button mushrooms quartered
  • 2 tbsp olive oil divided
  • ½ tsp salt plus a dash more for pasta water
  • ½ teaspoon ground black pepper
  • 1 8- ounce box of uncooked pasta elbows, rotini, penne or similar
  • 6 ounces gouda cheese grated
  • ¼ cup butter
  • ¼ cup flour
  • 2 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1/2 tsp paprika
  • 18 ounces whole milk
  • 1 ounce fresh-grated Parmesan cheese about ½ cup
Instructions
  1. Pre-heat oven to 425F.
  2. Trim Brussels sprouts and pull off tough outer leaves. Half smaller sprouts, and quarter large ones. Do the same for mushrooms.
  3. In 9” x 13” glass baking dish, add Brussels sprouts. Drizzle with 1 tbsp of olive oil, and sprinkle with about half of the salt and pepper to season.
  4. Roast in oven for a total of 20-25 minutes. After 10 minutes, pull out and add mushrooms to the dish, along with the remaining olive oil, salt and pepper. Return to oven to roast for 10 more minutes (so 10 minutes total for mushrooms, 20-ish for sprouts).
  5. While vegetables are roasting, bring water to boil in pasta pot and prepare pasta per package instructions for “al dente”. After cooking, drain in colander and set aside.
  6. In same pot that pasta was cooked in (now empty), melt butter over medium-high heat. Sir in mustard and garlic and stir for about 1 minute. Next add in flour a little at a time, using a whisk to incorporate. Whisk constantly, making a roux that turns deep golden brown, in about 3 to 4 minutes.
  7. With heat turned to medium, pour in milk a little at a time, whisking until combined and smooth. Next add cheese a little at a time, whisking until smooth.
  8. Add cooked pasta to cheese sauce and mix until coated. Then pour into 9×13” dish with roasted veggies; stir. Top with 1 ounce of fresh grated Parmesan cheese.
  9. Place in oven now heated to 350F. Bake for 15 minutes, or until cheese bubbling and lightly browning on top.
Recipe Notes

Macros coming.

Spinach & Cottage Cheese Gnudi (Naked Ravioli) – Fast & Easy Vegetarian Meal!

Posted on by
8

Gnudi (pronounced nood-ee) is an easy vegetarian dish to make for pasta night – except, it isn’t exactly pasta, it’s more like naked ravioli. Snicker-snicker, the name makes me giggle.

Just imagine that cheesy, spinach filling in ravioli, minus the doughy wrapper – and that’s gnudi. Also kinda like a cross between gnocchi and a southern dumpling.

Fast and easy to make, comforting to eat, and absolutely delicious in warmed pasta sauce of your choice. I always keep this pasta sauce in my pantry because it’s yummy, tastes homemade, and has no added sugars like many other jarred varieties do.

Traditional gnudi recipes use ricotta cheese, a smooth and mild cheese used frequently in sweet and savory Italian recipes. I prefer to use 2% milkfat cottage cheese because, cup for cup, it has less than half the calories (428 cal vs 203 cal) and a little more protein!

A great vegetarian meal solution if you’re looking to get enough. A serving of five gnudies (w/o sauce) has 295 cal, 25g protein, 31g carb, and 6g fat. I used all-purpose flour in my recipe, but you can substitute a gluten-free baking blend flour if needed.

Cottage Cheese Tips as a Substitute for Ricotta

General: Cottage cheese (in any milk fat percent) can be substituted for ricotta. The are both cheese made from cow’s milk and have a similar taste, although cottage cheese is saltier with larger curds.

Draining: In recipes where you don’t want excess moisture, like this spinach gnudi recipe, the cottage cheese will need to be drained. Simple measure your desired amount into a  mesh strainer and set over a bowl for 10 minutes to allow the excess liquids to drain out (actually this is the whey protein, so in other recipes I do use the cottage cheese as is – curds and whey.)

Blending: In other recipes where I use cottage cheese (like this cottage cheese waffle recipe), I blend the cottage cheese, including the whey liquids) to make in smoother and have more of the ricotta texture.   

Salt Considerations: Because cottage cheese is saltier that ricotta (which seems very lightly sweet to me), you may want to omit any added salt in the recipe. You can always add more salt later if, by tasting, it seems to need it, but you really can’t take oversalting out of a recipe.

Freshness and Freezing: Sometimes I have extra cottage cheese left in my tub. It stays fresh, covered tight, in the fridge for 7 to 10 days. If you turn the carton upside-down so that it rests on the lid, you can create a vacuum seal that will help extend freshness. When it’s time left in the fridge is drawing near, I will stick in the freezer (either blended or still curds) to save and defrost later for a recipe. An opened tub of cottage cheese will stay fresh in freezer for about 3 months.

5 from 6 votes
Spinach & Cottage Cheese Gnudi is a 15 minute vegetarian meal that is delicious and fun to eat (and say)! Soft dumpling-like pillows of cheese and spinach, served atop your favorite warmed pasta sauce. Lower fat, lower carb than traditional recipes.
Print
Spinach & Cottage Cheese Gnudi (Naked Ravioli)
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Course: dinner, Pasta
Cuisine: Italian
Keyword: 15 minutes, cottage cheese, pasta, vegetarian
Servings: 3 servings
Calories: 295 kcal
Ingredients
  • 1 cup cottage cheese 2%
  • 6 ounces fresh baby spinach
  • 1 tbsp. water
  • 3/4 cup flour divided
  • 1/4 cup grated Parmesan cheese extra for garnish
  • 1 tsp. Italian seasoning
  • 1/2 tsp. ground black pepper
  • 1 large egg
  • 2 cups bottled pasta sauce of choice warmed
Instructions
  1. Drain cottage cheese in strainer for 5-10 minutes, discard liquids.
  2. Meanwhile, add spinach and water to microwave steamer or vented bowl and microwave on high for about 90 seconds.
  3. Let spinach cool to touch, about 5 minutes. Chop and then squeeze to remove as much liquid as possible. Set aside.
  4. Start boiling a pot of water.
  5. In a bowl, mix together 1/2 cup of the flour, Parm cheese, Italian seasoning and pepper. Next stir in drained cottage cheese, an egg, and the squeezed spinach. Dont throw the whole spinach clump in, it will never stir up. Instead, use fingers to break in up into the chopped bits.
  6. Sprinkle remaining 1/4 cup flour on plate. Use hand to form 15 small balls of the spinach mixture, about 2 tbsp. each or so.
  7. Roll each ball around in the flour to coat. Drop into boiling water for about 4 to 5 minutes or until gnudies ride to the top.
  8. Use slotted spoon to remove gnudies and, for each serving, place 5 gnudies in a bowl with about 2/3 cup warmed pasta sauce. If desired, sprinkle with more Parm cheese

Easy Alfredo No Boil Pasta Bake – One Pot!

Posted on by
6

This no-boil pasta bake is a family favorite dinner – my boys just love it. This one pot pasta recipe fills them up, it’s simple to make thanks to jarred alfredo sauce, and easy to clean up with only a single pot dirtied.

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.

The time-saving beauty is that you don’t have to pre-cook the pasta – you just dump in the dry noodles of choice in a casserole dish with all the other ingredients. The liquids in the recipe cook the pasta to a perfect al dente right in the oven!

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.

I recommend a shorter pasta like penne, bow-tie, corkscrews, shells. Have partially used bags of pasta in the pantry that need to be used up? If the noodles are of a general similar size, you can even mix them together. This make and bake recipe is a really pantry clearer.

Here’s a flash tutorial!

I have a family with mixed dietary preferences – several meat eaters and a vegetarian. While this is a vegetarian pasta recipe, it still has a great offering of protein – 23g per serving. The extra boost is from a cup of cottage cheese mixed in.

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
This kiddo isn’t much for a vegetarian dish, so we mix in shredded chicken sometimes!

If the vegetarian isn’t home from college, I’ll mix in chopped rotisserie chicken or slow cooker shredded chicken I prep in big batch and keep in the freezer. For this recipe, I would suggest about 12 ounces to 1 pound.

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
Looks watery, but the liquids are absorbed by the pasta during cooking – the result is a creamy sauce!

As for pan choice, I suggest a 3.5-quart capacity Dutch oven with lid. If you don’t have a lid, you can seal a pot tightly with aluminum foil during the baking process. The pot will look very liquid-y before baking, but don’t worry — the pasta absorbs it all!

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
Pin this for later!
5 from 5 votes
Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
Print
Alfredo No-Boil Pasta Bake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This easy vegetarian pasta dish is made all in one pot for convenience and easy clean-up! It's a family favorite that is creamy, cheesy and comforting. If you'd like . . . stir in 1.5 cups of shredded cooked chicken breast for a heartier meal.

Course: entree, Main Dish, Pasta
Cuisine: Italian
Keyword: alfredo, one pot, pasta, rice noodles, vegetarian
Servings: 6 servings
Calories: 440 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper
  • 2 teaspoons minced garlic from jar
  • 2 cups vegetable stock divided
  • 8 ounces button mushrooms sliced
  • 4 cups fresh baby spinach about 3 ounces
  • 1 15- ounce jar alfredo sauce
  • 1 cup 2% cottage cheese
  • 12 ounces uncooked pasta like shells, bowtie, penne, corkscrews *
  • 6 ounces shredded mozzarella
Instructions
  1. Preheat oven to 400 F.
  2. In a 3.5-quart Dutch oven, heat olive oil over medium high. Add mushrooms and chopped onions; sauté for 4 to 5 minutes until softened. Add garlic and pepper, cook another 1-minute stirring constantly.
  3. Lover heat to medium-low; add spinach and about ¼ cup of the vegetable stock. Add lid to pot for 1 minute to wilt spinach; remove lid and stir in with mushroom mixture.
  4. Add remainder broth, alfredo sauce, and cottage cheese. Stir until combined. Add dry pasta, stir around until mostly submerged.
  5. Bake in oven for 40 minutes (or until pasta al dente), stirring once at the half way point.
  6. Remove from oven, stir again and then sprinkle mozzarella cheese on top. Cover with lid and bake an additional 5 minutes, until cheese is melted.
Recipe Notes

No-cook Tomato Artichoke Pasta & Wildgrain Box

Posted on by
Reply

Out of necessity, I’ve been minimizing my time in the kitchen this summer. The last couple months has been such a record-breaking scorcher that it’s been too hot to grill outside and even climbing into the sunbaked car to grab a meal out is unappealing.

But, one can only live on so many salads and charcuterie boards for dinner. What I really craved was a homemade pasta dinner (with dreamy noodles and warm bread) with that “I spent all day in the kitchen” taste without actually spending all day in the kitchen. Basically, SHOW ME A SHORTCUT!

My recipe for No-cook Tomato Artichoke Pasta (jump to recipe) came to the rescue served on fresh, hand-cut pasta from Wildgrain. Wildgrain is an amazing subscription box that sends artisanal pastas, breads and pastries to your door that are frozen and ready to prepare in a flash – no more than 25 minutes from freezer door opening to your mouth opening for the first bite!

Check out the video inspo for this recipe!

No-cook Tomato Artichoke Pasta involves absolutely no-simmering to turn out a flavorful tomato “sauce” for pasta (or even to top on fish, chicken or bruschetta). It’s based on an Italian uncooked tomato sauce pasta recipe called “Pasta Alla Checca.” Zero cooking, except for prepping the fresh noodles from Wildgrain on the stove top, which only takes 6 minutes. The tomato-artichoke sauce mixture gets “warmed up” as it is immediately stirred into the drained hot pasta. Basically, the pasta does the sauce heating – this puts new meaning into “using your noodle.” Lol!

Used fresh freezer-ready fettuccini from Wildgrain!

I used the season’s sweetest tomatoes plucked from my backyard. You could use any medium-sized variety of tomato such as Roma tomatoes – they are meaty, not overly juicy/easy, and easy in most markets. Then all that’s to be done is chopping tomatoes up very finely along with marinated artichokes, basil and garlic to create a fresh, light sauce that’s a lovely way to top off noodles and top off these long, long days.

For even more of a shortcut, you can make the raw chunky tomato artichoke sauce ahead and keep chilled in the fridge in a Mason jar for a couple days. Use on pasta or pile on crusty bread with mozzarella and stick under the broiler. Or toss into your egg scramble – so many uses!

Save $30 with code THEFITFORK (offer thru 8/30 . . . then it’s $10 off)

So let me tell you a little more about my new obsession, the Wildgrain Subscription Box (which BTW, you can save $30 on your first order with code THEFITFORK). Every month (pause or cancel at any time), I get a frozen shipment of tender pastas, artisan breads and pastries delivered to my door. All the labor-intensive work has been done for me – the dough has been hand-cut, the breads have been proofed, and the pastries prepped. Plus, no mess was made at my house, lol! All I do to enjoy these delights is place the breads straight oven or drop pasta into a pot, straight from frozen – no defrosting of anything needed meaning you can truly rely on Wildgrain for last-minute meals.

Other things I appreciate about Wildgrain: They use clean, non-GMO ingredients and their fermentation process provides benefits you won’t find at the grocery store. Items are always shipped free in and eco-friendly box and recyclable stay-cold packaging. Plus, they also support small bakeries and responsible source products from some of the best bread and pasta makers around the country. Honestly, I can taste the talent and love that goes into these breads, pastas and pastries.

Here’s a peek at what you get in a “mixed” box, although some contents will vary from month-to-month to keep those taste buds tantalized!

July Wildgrain Mixed Box: Plain Sourdough Loaf, Cranberry Pecan Sourdough Loaf, Everything Sourdough Loaf, Fettuccine Pasta, Tonnarelli Pasta, Peach Pie Bites, and free Croissants. 

Free croissants for life! Don’t miss this deal!

*Oh, and did I mention that if you order Wildgrain by the end of July, you get a free four-pack of croissants with every order “for life.”  Remember to use code THEFITFORK to save $30. These buttery, flakey, crescent-shaped pastries are truly heaven straight out of the oven.

Whip up a fresh fit meal in minutes with this easy, no-cook pasta sauce that features tomatoes, marinated artichokes, garlic and feta cheese - plus a little EVOO. It's tossed with hot noodles that warms it up! A delicious summer dinner! Used pasta from the Wildgrain subscription box, save $30 with code THEFITFORK at http://bit.ly/Wildgrain
Print
No-cook Tomato Artichoke Pasta | Pasta alla Checca
Prep Time
4 mins
Cook Time
6 mins
Total Time
10 mins
 

Whip up a fresh fit meal in minutes with this easy, no-cook pasta sauce that features tomatoes, marinated artichokes, garlic and feta cheese – plus a little EVOO. It's tossed with hot noodles that warms it up! A delicious summer meal!

Course: dinner, dinner, entree, Pasta
Cuisine: Italian
Keyword: 10 minute meal, artichokes, fetuccini, pasta, summer, tomatoes
Servings: 4 servings
Ingredients
  • 1 lb. fresh tomatoes about 3 to 4 medium
  • 3/4 cup marinated artichokes
  • 3 tbsp chopped basil
  • 1 tbsp minced garlic
  • 3 tbsp olive oil
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 12- oz package fresh pasta
  • ¼ cup crumbled feta cheese
  • Optional: garnish with additional chopped basil
Instructions
  1. Finely chop tomatoes and artichokes.
  2. Scrape into bowl along with any seeds and liquids that came out while chopping.
  3. Add chopped basil, minced garlic, salt, pepper and olive oil to bowl; stir to toss.
  4. Set tomato mixture aside to marinate while making pasta.
  5. Boil water in a large pot and cook pasta according to package instructions.*
  6. Drain pasta in colander and add back to pot while still hot.
  7. Pour in tomato mixture from bowl and toss around to coat pasta.
  8. Divide among 4 plates and top with crumbled feta cheese. Garnish with additional basil, if desired.
Recipe Notes

*The pasta I used from Wildgrain is put frozen into boiling water and cooks in 6 minutes.