Easy Angel Hair Pasta

2 tsp. Olive Oil

2 Shallots, sliced

3 cloves Garlic, minced

2 tsp. Dried Basil

1/2 c. Marinated Artichoke Hearts

1/4 c. Sun Dried Tomatoes, in oil

6 oz. Angel Hair Pasta (I use whole wheat, as white has absolutely no nutritional value)

Freshly Chopped Parsley

Salt

Cook pasta according to manufacturers' directions and drain.  Do not rinse!!! Rinsing your pasta washes away all of the starch, which is what your sauce will adhere to.  No starch= plain pasta with watery sauce running all over your plate... ick!

In the meantime, heat oil over medium heat in a skillet.  Add shallots and cook 3-4 minutes, until soft.  Add in garlic and basil and cook another 30 seconds.  Toss in marinated artichoke hearts and sun dried tomatoes and cook until just heated through.  Lower heat and toss in pasta and fresh parsley.  Serve immediately.

*I served this pasta with an italian marinated tofu for an extra bit of protein!

Italian Marinade

1/2 c. Vegetable Broth

2 tbsp. Balsamic Vinegar

2 tbsp. Olive Oil

1 clove Garlic, minced

1 tsp. salt

1 tbsp. each freshly chopped Basil and Parsley

7 oz. Extra Firm Tofu

Press tofu until dry.  Combine all marinade ingredients and toss with tofu in a freezer bag or bowl.  Let marinate 2-8 hours or do a quick marinade by simmering the tofu in the marinade for 10-15 minutes. Bake, broil, or grill.