Recipes tagged with « Vegetarian Cooking »

Spaghetti with Pesto Artichokes

Pasta tossed with modified pesto, artichoke hearts, cherry tomatoes, and bocconcini. Cooked al dente, then combined with a punchy lemon zest and olive oil mix. Quick, about 25 minutes total. Swaps include ricotta salata for bocconcini and a twist of chopped kalamata olives for depth. Maintains vegetarian profile, no eggs or nuts. Uses visual cues to nail pasta doneness and tells why oil and zest matter. Hands-on approach highlighting texture, aroma, and timing over strict minutes.