Marinated artichoke hearts and sun-dried tomatoes are terrific items to keep in your pantry as they can add a quick flavor boost to a wide variety of dishes. For this pasta recipe we’ve combined them with a splash of lemon juice and some fresh basil to make a light, uniquely flavored sauce to toss with your favorite cut of pasta. Serve with a salad to a quick yet satisfying meatless meal.
Pasta with Artichoke Sauce
Toss your favorite cut of pasta with this light, flavorful combination of marinated artichoke hearts, sun-dried tomatoes, lemon and fresh basil to make a quick and easy pasta dinner.
Ingredients
- 10 ounces pasta, rotini, penne
- 1 jar, 12 ounces marinated artichoke hearts
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, very finely chopped
- 1/2 cup low-sodium chicken broth
- 3/4 cup julienne-cut sun-dried tomatoes
- Salt and freshly ground black pepper
- 1 to 2 tablespoons lemon juice
- 2 tablespoons chiffonade of fresh basil
Instructions
- Put a large pot of salted water on to boil for the pasta.
- Drain the marinated artichoke hearts and reserve the liquid. Transfer about 1/3 of the artichokes to the work bowl of a food processor or chopper. Add the reserved liquid and process until puréed.
- Heat the olive oil in a large skillet over medium heat. Add the garlic sauté until barely golden, about 1-1/2 minutes (do not brown).
- Add the puréed artichokes, chicken broth and sun-dried tomatoes. Bring the mixture to a simmer and continue cooking for 2 to 3 minutes, stirring occasionally. Season to taste with salt and pepper, then reduce the heat to low to keep warm.
- Cook and drain the pasta according to package directions. Add the pasta to the sauce mixture along with 1 tablespoon of the lemon juice and basil.
- Toss to combine, then taste and adjust the seasoning, adding more lemon juice if desired. Serve immediately.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
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