Plant-Based Artichoke Pasta
This Plant-Based Artichoke Pasta recipe is one that can be enjoyed year-round. It is perfect for any night of the week or dinner with friends. Serve warm or cold, which makes its leftovers perfect for tomorrows lunch.
1 pound of pasta bowties
2 tablespoons of olive oil
1 small yam, diced
6 brussels sprouts, quartered lengthwise
2 shallots, sliced
5 garlic cloves, halved lengthwise
⅓ cup of olive oil
1 sprig of rosemary, cut into ½-inch pieces
1 (14-ounce) can of Reese Hearty Large Artichoke Hearts, drained and quartered lengthwise
½ teaspoon of salt
Freshly ground pepper, to taste