Artichoke and Basil Spaghetti
- 12 oz Tinkyada spaghetti cooked
- 6 oz jar of artichoke hearts drained, chopped
- 2 large tomatoes chopped
- 1/2 cup fresh basil chopped
- 1/2 cup black olives sliced
- 2 tbsp olive oil extra virgin
- 1/2 tsp rosemary
- 2 tbsp nutritional yeast
- 1/8 tsp salt to taste
- 1/8 tsp black pepper to taste
- Prepare the Tinkyada pasta according to package instructions.
- In a separate stock pot, combine all remaining ingredients except the salt and pepper. Heat through, stirring often. Add in cooked pasta and serve.