Pasta with Artichokes and Zucchini

CLAIRE IS IN MINNESOTA. COOK NEW RECIPES.

Ingredients

• 1/2 lb farfalle
  
• 1 zucchini
  
• 1/2 a jar's worth of artichoke hearts (I hear that jars of artichokes are of higher quality than cans. Confirm/deny?)
  
• 1/2 tsp lemon juice
  
• generous pinch of salt
  
• 2tsp garlic
  
• olive oil
  
• a few tbsp pesto
  

Set the pasta to cook. Meanwhile, prep the vegetables. Cut the zucchini as you see fit (I cut it into 1.5" wedges - each about 1/8 of a cylinder, if you can imagine what I'm failing to describe). Saute over medium high heat with some olive oil. Add the garlic and toss around until the garlic is fragrant - 30 seconds? Then add the artichoke hearts. Mine were jarred with some vegetable oil, vinegar, and various spices. I pulled the artichokes out individually with a fork, leaving whatever juice was on them. Anyway, toss those in and continue to saute for another 2-3 minutes. Add lemon juice and pesto and turn the heat off. When the pasta is done, toss it in with the vegetables and toss them around.

Thoughts: This was pretty delicious. The serving is really designed for two people, but I ate most of it. In the future, I would consider adding sliced olives to this. Otherwise, pretty fantastic.

Disaster Index: 1/10