It’s finally warm(ish!) outside.
It’s officially time to retire all the heavy, read wine pastas, and bring out all of the white wine pastas! Seriously though, I wanted to bring you a lighter pasta dish to kick off the good weather.
I was inspired by a recipe that of my favorite blogs P.S. I Made This posted on their Instagram story Monday. I swapped kale out for arugula, and roasted my cherry tomatoes cause, flavor.
A little note about this recipe, since my boyfriend is allergic to shellfish, I made this pasta with grilled chicken for him!
2 pints of cherry tomatoes
2 cups of arugula
14 oz of artichoke hearts, chopped
1/4 cup of balsamic vinegar
1/2 cup of white cooking wine
1/2 cup of parsley, chopped
2 tablespoons of olive oil
2 tablespoons of chopped garlic
4 tablespoons of unsalted butter
1 lb of shrimp
1 tablespoon of Italian seasoning
1 tablespoon of smoked paprika
1 teaspoon of sea salt
1 teaspoons black pepper
Parmesan cheese, to taste
Start by slicing the cherry tomatoes in half, then toss them in balsamic vinegar and olive oil.
Make sure you salt & pepper the tomatoes! A little pinch will go a long way. Roast them in the oven on 400° for 30-35 minutes.
While that is cooking, boil the cavatelli to box directions, about 9-11 minutes.
Chop the parsley & arugula. Sauté the artichokes in butter & add the garlic. Then add the parsley and cherry tomatoes.
Now it’s protein time!
Whether you choose shrimp or chicken, season with the Italian seasoning, smoked paprika, salt, pepper & garlic powder.
Since I went with shrimp, I cooked them since they’re pink throughout.
Once the pasta is cooked, save 1/2 cup of pasta water & add the cavatelli to the artichoke/cherry tomato mix.
Then add the pasta water, and mix pasta together.
I topped it off with Parmesan cheese, which is optional but soooo delicious.
This light pasta is slated to be my next, “I need something kinda light & fresh” dinner. Hope you enjoy this pasta & this weather.