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Vegan Artichoke Pasta

Vegan Artichoke Pasta

With parsley, sundried tomato, scallions, lemon, olive oil, and Parmesan cheese
Serves- 4-6
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Ingredients
  

  • 3 cups cooked orzo pasta, cooked according to package directions
  • 6 oz. chopped sun-dried tomatoes
  • 1 ½ cups quartered artichoke hearts, or baby artichokes in water
  • 1 cup of freshly grated parmigiana
  • 1 cup scallions, thinly sliced
  • 1 ½ cups chopped Italian parsley
  • olive oil
  • Lemon juice
  • Salt and black pepper to taste

Instructions
 

  • Cook orzo al ' dente and drain. In a large bowl, put the cooked pasta, chopped parsley, sundried tomato, and scallions and toss. Add the salt and pepper to taste and drizzle olive oil, ½ the Parmesan cheese and toss well. Place in a serving bowl for a family style dinner or in separate bowls. Sprinkle with remaining Parmesan cheese. Recipe can easily be doubled or tripled for larger gatherings!