Pasta with Sun-Dried Tomatoes and Artichokes

This pasta is truly spectacular and is a great recipe for a dinner when you have little time to prepare a delicious dish but want to eat something healthy and full of flavor.
Ingredients
4
Servings
  • 350 grams penne rigate pasta
  • 200 grams artichoke heart
  • 1 cup water 1 cup water
  • 2 tablespoons lime juice 2 tablespoons lime juice
  • 5 cloves garlic 5 cloves garlic
  • 300 grams sun-dried tomatoes, in oil
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 2 tablespoons parsley 2 tablespoons parsley
  • 1/4 tablespoons salt 1/4 tablespoons salt
  • 1/4 tablespoons pepper 1/4 tablespoons pepper
  • 1/4 cups Parmesan cheese, grated 1/4 cups Parmesan cheese, grated
  • 1 cup asparagus, in pieces
Preparation
30 mins
0 mins
Low
  • Boil 10 cups of water with 1 tablespoon of coarse salt in a large pot to cook the pasta.
  • In another pot, boil the artichokes with the lemon juice. Remove from heat, let cool, and cut into quarters.
  • In a pan, sauté the 5 cloves of garlic with 1 tablespoon of olive oil. Add 1 cup of the artichokes, asparagus, parsley, salt, and pepper, and simmer for 5 minutes.
  • Add the sun-dried tomatoes to the artichoke sauce and the artichoke hearts.
  • Boil the pasta in the water for 5 minutes or until al dente.
  • Remove the pasta from the water and mix it with the artichoke and tomato sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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