Herbed Vegetable and Artichoke Pasta
Savory artichokes and tangy vinaigrette wake up your taste buds in this main-dish pasta recipe.
Prep Time:
45 mins
Total Time:
45 mins
Servings:
Makes 4 to 6 servings.
Ingredients
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1/2 lb dry conchiglie or penne
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6 Tbsp extra-virgin olive oil
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1 9-oz box frozen artichoke hearts, thawed and quartered
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2 cups (6 oz) green beans, cut into 3-inch pieces
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1/4 cup sherry vinegar
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2 Tbsp honey
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1 tsp kosher salt
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1/2 tsp ground black pepper
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1/4 cup kalamata or black olives, crushed or quartered
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1/4 red onion, thinly sliced
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1 tsp chopped oregano
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1 tsp chopped thyme
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1/4 cup coarsely chopped flat-leaf parsley
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10 oz orange, yellow and variegated tomatoes, cut into wedges
Directions
1.
Cook pasta in lightly salted water and drain. Heat 1- tbsp olive oil in a skillet over medium-high heat. Add artichoke hearts and cook, stirring occasionally until golden, about 4 min.
2.
Transfer artichokes to a large bowl, then cook green beans in skillet for 2 min; add beans to artichokes and remove skillet from heat. To make vinaigrette, stir together vinegar, honey, salt and pepper in skillet, gathering browned bits from bottom of pan. Whisk in remaining olive oil.
3.
Add pasta, olives, onion, oregano, thyme and parsley to bowl with artichokes and beans and toss. Coat with vinaigrette, then gently stir in tomatoes. Makes 4 to 6 servings.
Nutrition information
Calories 400, Total Fat 18.5 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 505 mg, Carbohydrate 51 g, Fiber 7 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Fettuccine with Shrimp, Artichokes, and Red Chili Peppers
Use any long, flat pasta, such as fettuccine or tagliatelle, for this recipe. A flavored pasta, such as saffron or cayenne, will complement the shrimp. If using plain pasta, add a pinch of saffron or ground red pepper to the boiling water.
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