Creamy pasta with roasted artichokes, crispy kale, tomatoes, chickpeas, and queso fresco
Short history: The artichoke is a domesticated version of the cardoon, which is a native of the Mediterranean. It seems that ancient Greeks were the ones to domesticate and cultivate the artichoke during the classical period in Sicily. Today, cultivation is concentrated in Mediterranean basin, with the main European providers being Italy, Spain, and France. The main American producers are Argentina, Peru, and the U.S. – nearly 100% of the U.S. production being from California. Artichokes are rich in potassium, magnesium, and phosphorus. Along with those minerals, when eating this meal you will also receive antioxidants, vitamin B6, C & K, fiber, and manganese!
Reheating Instructions: Warm in a pan over medium heat for 2 minutes.
“Vegetables made the pasta healthy. Lemon made the pasta memorable. Wonderful! ” – Mary Lee Ma. from Glendale
“I’m not a fan of pasta in general, but this one made me a convert. The combination of Mediterranean veggies and creaminess was heavenly. I would happily eat this entree every day for the rest of my life.” – Linda St. from Scottsdale
“Nice flavors. Pasta was cooked perfectly and reheated al dente. Creamy and delicious sauce.” – Susie Hi. from Scottsdale