Pasta with Artichoke Sauce

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

Pasta with Artichoke Sauce

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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.
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