“As long as there’s pasta and Chinese food in the world, I’m okay.” -Michael Chang
I got this idea from Meatless Mondays, but I promptly changed the entire recipe.
- 1 Cup Balsamic Vinegar
- 1 Package Whole Wheat Spaghetti
- 2 Cans Artichokes Hearts
- 2 Large Shallots
- 4 Cloves Garlic
- 6 Tablespoons Olive Oil
Dice shallots. Saute shallots and garlic in a saute pan with 2 tablespoons olive oil
until shallots are translucent.
Place balsamic vinegar in a small pot. Bring to a boil and then reduce to a low simmer until vinegar is reduced by half.
Cook pasta. Drain artichokes. Mix artichokes, shallots, balsamic, and remaining olive oil in with pasta immediately after the pasta has been drained. Serve hot.