Pasta w/Artichoke Hearts, Sun Dried Tomatoes & Toasted Almonds

simplyrecipes.com Yield: Serves 6 to 8
Photo by Patrie L.

PREP TIME

1

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

1

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pd fusilli pasta (use gluten-free pasta for gluten-free version)

  • salt

  • 1

    14oz jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups

  • 1/2

    cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped

  • 1

    cup chopped toasted almonds

  • 1

    tsp lemon zest

  • 1

    tbsp lemon juice

  • 1/4

    tsp black pepper

  • 1/2

    cup chopped fresh parsley leaves, loosely packed, more or less to taste

  • 2

    tbsp olive oil

Directions

1.) Bring a large pot of well salted water to a vigorous boil. Add the pasta to the boiling water and let cook, uncovered, at a full boil, for the amount of time specified on the pasta package, minus about 2 minutes. Test, the pasta should be cooked through, but still firm to the bite, al dente. While the pasta is cooking, prep the other ingredients. 2.) Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl. 3.) When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix. Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix. Add 1 to 2 tbsp of the sun-dried tomato oil to the pasta, and 1-2 tbsp of olive oil. Toss to mix. Taste and adjust seasoning. At this pint you can make ahead and reheat to serve. Serve warm.

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