1 large Yellow Onion, diced
Olive oil for sauteing
4 cloves Garlic, minced
1 teaspoon Italian Seasoning
14 ounces can of Artichokes, rinsed, chopped into bite size pieces
8 ounces Spaghetti (like Barila Whole Grain)
Extra Virgin Olive oil, for serving
Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Continue sauteing until the zucchini and eggplant start to break down and become limp and tender.
Meanwhile cook the spaghetti to al dente according to package directions.
Toss with pasta and serve with a drizzle of extra-virgin Olive oil and Parmesan cheese.