Tested till perfect Artichoke and Sun-Dried Tomato Linguine

Artichoke and Sun-Dried Tomato Linguine

From chopping board to supper table in 15 minutes, this pasta uses artichokes and sun-dried tomatoes for a piquant touch.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 4


  • 2 jars (6 oz/170 mL) each, 2jars (6 oz/170 mL) each,marinated artichoke heartmarinated artichoke hearts, drained
  • 1/3 cup 1/3cupdrained oil packed sun dried tomatoes
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1oniononions, sliced
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspsalt
  • 12 oz 12ozlinguine
  • 1/3 cup 1/3cupromano cheese
  • 2 tbsp 2tbspchopped fresh parsley
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Slice artichokes. Cut tomatoes into thin strips. In skillet, heat oil over medium-high heat; saut?rtichokes, tomatoes, onion, garlic, pepper and salt, until onion is softened, about 5 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.

Add artichoke mixture; toss to coat, adding a little of the cooking liquid to moisten, if desired. Garnish with Romano cheese and parsley.

Nutritional Information Per serving: about

cal 481 pro 16g total fat 13g sat. fat 3g
carb 76g fibre 8g chol 9mg sodium 549mg

% RDI:

calcium 13 iron 23 vit A 4 vit C 32
folate 71
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