I’ve been eating out way to much lately. My body needed a home-cooked meal, even if it meant spending an hour washing dishes. Here’s what I made on the fly:
Quinoa pasta tossed with sundried tomato pesto and grilled artichokes:
1 quarter of yellow onion, diced
2 cloves of garlic, minced
1/2 of an 8oz box of Quinoa pasta
Grape tomatoes, sliced in halves
Sundried tomato pesto
1 jar of grilled artichoke hearts
1. Heat about 2tbs olive oil in a pan on medium-low heat. Once heated, add the diced onions until they start to caramelize.
2. As the onions caramelize, cook the pasta according to the directions.
3. One minute before the pasta is done, add the minced garlic to the pan and stir.
4. Once the pasta is done, add it to the pan and stir. Add the sundried tomato pesto until the pasta…
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