Artichoke and Sun Dried Tomato Pasta
A flavorful pasta dish combining artichokes and sun-dried tomatoes, perfect for dinner gatherings or a family feast.
Ingredients
Pasta Ingredients
- 8 oz Pasta (spaghetti or penne)
Vegetable Ingredients
- 1 cup Artichoke hearts (canned or frozen, drained and chopped)
- 1/2 cup Sun dried tomatoes (packed in oil, drained and chopped)
- 3 cloves Garlic (minced)
Cooking Ingredients
- 2 tablespoons Olive oil
- 1/2 teaspoon Red pepper flakes (optional)
Garnish Ingredients
- 1/4 cup Grated Parmesan cheese (optional)
- to taste Fresh basil or parsley (for garnish)
- to taste Salt and pepper
Instructions
Preparation
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
Cooking
- Add chopped artichoke hearts and sun dried tomatoes to the skillet. Cook for another 3-4 minutes, stirring occasionally.
- Add the cooked pasta to the skillet, tossing everything together. Season with salt and pepper to taste.
Serving
- Serve hot, topped with grated Parmesan cheese and garnished with fresh basil or parsley.
Notes
For a vegan version, simply omit the Parmesan cheese. You can also customize by adding vegetables or proteins such as grilled chicken.
