Artichoke & Olive Pasta with White Wine Sauce

Not going to lie. The better part of the last two weeks have been spent being hungover.

I don’t need to keep reiterating how crazy things have been with my holidays, my birthday and just the end to an overall crazy year. I partied my little tail of, and the majority of my mornings have started with a green juice and trying to nurse some form of a hangover. And although I wish I had kale or chard cravings post beer nights, it just isn’t so. Carbs, fried foods and more carbs are really all I want on those painful mornings. They temporarily make me feel satisfied and absorb the alcohol quickly (I don’t know if that’s for real, but I like to believe it to be true). Shortly after though, I start feeling like crap again.

How is a vegan girl to healthily cure her hangover?

Duh, I know the answer is to not drink so much. But what’s Ne Year’s without a hangover?

My solution was to mix as many carbs with healthy additions as possible. And there’s not real easier way to do that than with pasta. So that’s where this delish dish came from.

I want to say it’s Mediterranean inspired, but it also seems pretty Italian-ish to me too. What do you think? Call it what you will, it’s super good! And hangover-friendly 🙂

1 lb farfalle pasta, cooked

4 cups baby arugula or spinach

2 cups halved cherry tomatoes

1 jar pitted black olives, halved

2 jars artichoke hearts, halved

1 cup chopped yellow onion

1/2 cup chopped parsley

1/2 cup chopped basil

1 cup dry white wine

Juice of two lemons

1/2 cup whole wheat breadcrumbs

4 cloves garlic, minced

4 tbsp olive oil, divided

Salt and black pepper to taste

1 cayenne pepper, minced

• Preheat oven to 425 degrees
• Toss artichokes with juice of one lemon, 1 tbsp olive oil and salt and black pepper
• Pour into casserole dish and cook at 425 degrees for 20 minutes
• Top artichokes with parsley and basil and cook for 5 more minutes
• When cooked, cook onions, garlic and cayenne pepper in 2 tbsp oil for 7-8 minutes over medium/high heat
• Add white wine and cook down for about 5 minutes
• Add artichokes, half the tomatoes and the olives and continue cooking, stirring frequently for about 6-8 more minutes
• Pour artichoke mix into pasta, add arugula, breadcrumbs and remaining olive oil and lemon juice, and more salt and pepper if desired and serve