• 1 pound whole grain pasta
  • 3/4 cup artichoke hearts
  • 1 leek, white part only
  • 3 Tbsp. diced red onions
  • 1/2 Tbsp. olive oil
  • 1 Tbs. minced garlic
  • 3/4 cup chopped tomatoes
  • 1/2 Tbsp. fresh basil, chopped
  • 1/2 Tbsp. fresh thyme, chopped
  • 1 1/2 cups water
  • 2 tsp. Amazing Trio
  • 1/4 cup tomato puree
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper


  1. Cook pasta according to directions on package. Drain; set aside.
  2. Grill artichoke hearts and leeks over medium heat for 4 minutes. Cool slightly and dice; set aside.
  3. In a medium skillet, sauté leeks, red onions in olive oil until browned.
  4. Add garlic and cook for another minute.
  5. Add tomatoes, herbs, water, Amazing Trio and tomato puree.
  6. Bring to a boil, then lower heat and let simmer on low heat for 30 minutes.
  7. Remove from heat; add sea salt and pepper.
  8. In a large serving bowl, combine pasta with cooked vegetables. Top with tomato puree.
  9. Serve warm.

Amie Valpone

Amie Valpone, HHC, AADP is the Editor-in-Chief of; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes.