This was a staple for me in college and when I lived by myself. It’s delicious, easy, and makes great leftovers.
Here’s what you need:
- 1 can of artichoke hearts
- 1 can of diced tomatoes
- parmesan cheese
Cook your pasta. While it’s cooking, cut up the artichokes. Put the artichokes and tomatoes in a large skillet on medium heat. Squeeze about half a lemon (or more if you like) over the mixture. Dice your avocado.
When the pasta is finished cooking, drain it and add it to the artichoke mixture. Put pasta on plates and top with avocado and parmesan cheese.