Pantry Pasta

We all have those nights don't we? The day's been long, it's already dark outside and the fridge has little else in it other than milk, mustard and jam. My solution? Pantry pasta! I love coming up with quick mealtime solutions with what I happen to have on hand -- and it doesn't become much easier than this concotion!

The dish is made using sweet shallots (but you could use onions instead), marinated artichokes and a crumbly breadcrumb topping. Easy weeknight dinners don't get tastier than this!
Pantry Pasta
Serves 4

12 oz fettuccine
Olive oil
1/2 cup breadcrumbs
1 tsp chopped fresh thyme
3 shallots, chopped
3 garlic cloves, chopped
1-1/2 cups marinated artichokes, chopped
2 tsp lemon juice
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

Cook pasta according to package instructions saving 1/3 cup of pasta water.

While the pasta is cooking, add a generous drizzle of olive oil to a skillet over medium heat. Add breadcrumbs, pinch of salt and pepper and thyme, stirring until breadcrumbs are golden and crispy, 6 to 8 minutes. Remove from the heat and set aside.

Add another drizzle of oil to the skillet, cook shallots, garlic and a pinch of salt and pepper until shallots are softened and translucent, about 5 minutes. Stir in artichokes, cook until warmed through. Add in pasta and pasta water, stirring until combined. Arrange in serving bowl and drizzle with lemon juice. Top with Parmesan cheese, breadcrumbs and a little pinch of salt and pepper. Enjoy!