16 oz. whole-wheat angel hair pasta
4 large tomatoes chopped
1 C fresh basil leaves, chopped
2 C fresh spinach, chopped
1/2 C flaxseed oil
1 C sun-dried tomatoes, drained
1 1/2 tsp. sea salt
1 Tbsp. dried basil
freshly ground pepper to taste.
Cook pasta according to directions. In a high-power blender, blend the flaxseed oil, sun-dried tomatoes, salt, and dried basil until sun-dried tomatoes are broken down into small bits. Scrape the mixture into the pasta, and then add the fresh tomatoes, fresh basil, and artichoke hearts. Grind the pepper on top, toss well, and serve immediately.
Brook's note: It is essential to play Italian music in the background while making this dish. My family gave this a thumbs up. I didn't add spinach or artichoke hearts to my kids' plates. But I did have an avocado--and we all know avocados go with just about anything:).
I think I would try this great sauce with zucchini noodles next time.
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