Tomato Artichoke Toss Recipes

LINGUINE WITH ARTICHOKE-TOMATO SAUCE

Steps:

• Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

TOMATO-ARTICHOKE TOSS

Steps:

• In a large bowl, toss together all the ingredients except the feta. Sprinkle with the feta.
• (Per serving)
• Calories: 33
• Total fat: 0.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 2mg
• Sodium: 124mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugars: 3g
• Protein: 2g
• Calcium: 25mg
• Potassium: 176mg
• 1 vegetable

TOMATO AND ARTICHOKE SALAD

Steps:

• In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
• Toss vegetables with vinaigrette and parsley, transfer to serving bowl.

ROASTED TOMATO & ARTICHOKE PASTA

Steps:

• Preheat oven to 400° F.
• Cook pasta according to package directions.
• Drain; return to pot. Toss with 1 T olive oil.
• In a bowl, toss artichoke hearts, tomatoes, olives, fresh herbs, crushed red pepper flakes with olive oil. Toss to coat.
• Roast tomato medley for 5-7 minutes or until the tomatoes are sizzling and begin to burst.
• Transfer pasta and tomato medley to a serving dish. Add fresh basil and parmesan cheese Toss to combine. Drizzle with a little olive oil if desired. Serve!