Vegan Gluten Free Pasta Salad with Artichokes and Lemon Vinaigrette

June 13, 2018

For the roasted artichokes:
3 Whole artichokes
6 Garlic cloves ( peeled )
Pompeian Varietals Olive Oil ( for sprinkling )
For the salad:
8 oz Whole wheat spaghetti noodles
3 Tablespoon Pine nuts
2 Tbsp garlic ( finely minced )
1 tsp Pompeian Varietals Olive Oil
1 Cup Cherry tomatoes ( halved )
1/3 Cup Fresh basil ( thinly sliced )
Fresh ( grated Parmesan cheese, for topping )
For the vinaigrette:
2 Tbsp Pompeian Varietals Olive Oil
Juice of one ( large lemon )
Pinch of salt/pepper

To roast the artichoke: Preheat oven to 425 degrees Cut off the top third and the bottom stem, right at the base, of each artichoke, so that they sit up straight. Place each artichoke on a large square...
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Nutritions

Calories
645

Sodium
301mg
12% DV

Fat
38g
59% DV

Protein
13g
26% DV

Carbs
51g
17% DV

Fiber
13g
52% DV