Rotini with Sun Dried Tomatoes and Artichokes

The second Scramble meal I made was the rotini dish.  I decided not to do the artichoke hearts as a separate dish and instead incorporated them into the sauce.


The twist of this dish was to boil the noodles and then drain quickly but not rinse. I then added goat cheese to the hot noodles and let it melt all of the noodles.  It added an extra dimension to the pasta.

The sauce was made up of onions, sun dried tomatoes, diced tomatoes and some rosemary plus the artichoke hearts.

Once the noodles were ready, I added the sauce and mixed up the pasta.  Again the dish was a little tangy.