We finally unpacked the kitchen enough such that I could actually find enough bowls, pots, and pans to cook a meal. Granted, the entire house is still in boxes and bags, but there's a ton of space in the kitchen so I settled on my new go to meal: pasta with garlic, artichokes, and sundried tomatoes. I served it with a salad made with spring mix, crimini mushrooms, getost cheese, and croutons with a bottled dressing (shameful, I know!).
garlic pasta toss
1 lb spaghetti, cooked to al dente
reserved pasta water
2 Tbs extra virgin olive oil
2-3 cloves garlic, minced
6 oz sundried tomatoes, roughly chopped
6 oz jarred artichoke hearts, quartered
1 T dried basil
heat EVOO in a crazy large pan (or stock pot if you don't have one). add in garlic and stir for 30 or until fragrant. add in artichoke hearts and sundried tomatoes and stir to heat. add pasta and basil and toss to combine. If it's too thick, add in the reserved pasta water to thin. season with salt and pepper to taste. Serve with grated parm.
p.s. if you've never had getost, you should really try it. it's pretty awesome and it goes well with fruit.