I woke up this morning craving chips and salsa! Mexican food, yes, please! Although it was too early for a margarita or a Corona, my tastebuds went into overdrive and I started digging through my pantry.
For those of us north of Tijuana, our version of Mexican food has been slightly altered.
In this recipe, you can opt to use another vegetable, besides the zucchini. Perhaps sweet potatoes or finely diced cauliflower.
NOTE: This can be made up to a day ahead and stored in the refrigerator before baking.
My husband was getting ready to go out of town and I needed to whip up a quick dinner. I had some sliced mushrooms in the refrigerator and decided to make them the star attraction. I love just about anything Mexican and this dish is not too spicy. (Although, feel free to add some kick if that is your style!)
You can experiment with adding more ingredients, like black beans, corn or even Soyrizo. The possibilities are as big as your imagination.
My husband loves artichokes but when I told him my idea for this recipe he seemed less-than-excited. That is, however, until he tasted it.
I served the pasta on top of pan-grilled romaine leaves but any green would work. It is also good hot or cold and makes a great main or side dish.
Make sure that you use artichoke hearts in water, not oil.