Fusilli Col Buco With Braised Spring Vegetables

1/2 large onion, chopped
4 cloves garlic, minced
1 tsp fresh thyme, chopped
1/4 tsp red pepper flakes
2 cups dry white wine, preferably Italian
1 cup vegetable broth
1/4 cup lemon juice
18oz frozen artichokes hearts, quartered
20 baby carrots, diced largely
10oz baby bella mushrooms, quartered
1 cup frozen peas
8oz dry fusilli col buco pasta
20 basil leaves, chopped
3/4 cup grated Parmesan cheese

1) Heat large Dutch oven coated with cooking spray over medium-high heat. Add onion, and saute 3 to 5 minutes, or until translucent. Add garlic, and cook 30 seconds, or until fragrant. Add thyme, red pepper flakes, wine, broth and lemon juice, then stir in artichokes, carrots and mushrooms. Bring to a boil; reduce heat to medium-low and simmer 15 minutes, or until vegetables are tender. Add peas and cook, covered, 5 minutes or until peas are tender and bright green.
2) Meanwhile, cook pasta in pot of boiling salted water according to package directions. Drain and return to pot.
3) Add braised vegetables to pasta and toss to combine. Add just enough vegetable-braising liquid to achieve preferred sauciness. Stir in basil and Parmesan, and season with salt and pepper, if desired.

Review: Wow, this had SO much sauce!! I could have easily used only 1 cup of wine. Also, I used rotini, as Mike has wanted whole grain pasta lately and the selection is limited. Overall, this was a great dish. The vegetable variety was good and the sauce had a nice tang, with a bit of heat (I may have used too many red pepper flakes). I also loved that I finally found frozen artichoke hearts, despite years of looking. Trader Joe's saved me and I found the artichoke hearts to be MUCH more tender than the canned varieties. I only had two leaves that weren't edible, compared to the twenty that I usually have to contend with!

Adapted from:
http://www.vegetariantimes.com/recipe/fusilli-col-buco-with-braised-spring-vegetables/