1 pound rotini
1/2 yellow onion
4 cloves garlic
1 can (14 ounce) artichoke hearts, drained
1 lemon, juiced and zested, divided
1/2 cup fresh basil, chopped
salt and pepper, to taste
1/4 cup reserved pasta water
vegan parmesean cheese, optional
1. Boil the pasta in a large pot until cooked to desired consistency. In a saucepan, saute onion and garlic for 2-3 minutes in a generous amount of olive oil. Reserve 1/4 cup pasta cooking water.
2. Add the artichoke hearts, and continue to saute, using the spatula to break up the artichoke hearts. After mixture has cooked for about 5 minutes more, add 1/2 the lemon juice.
3. Allow the flavors to mix, another 1-2 minutes. Add the basil and cook until basil has lost most of its moisture. Remove pan from heat. Pour in reserved pasta water.
4. Season with salt and pepper to taste. Mix pasta into pan, and top with vegan parmesan.
Source of recipe: Just messin' around in the kitchen, feeling the need for a light, but delicious summer pasta.