Artichoke and Sun-Dried Tomato Linguine

By The Canadian Living Test Kitchen

Tested till perfect

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Artichoke and Sun-Dried Tomato LinguineFrom chopping board to supper table in 15 minutes, this pasta uses artichokes and sun-dried tomatoes for a piquant touch.4 out of5based on1 ratings.
Artichoke and Sun-Dried Tomato Linguine

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 481481 cal
pro 16 g16g pro
total fat 13 g13g total fat
sat. fat 3 g3g sat. fat
carb 76 g76g carb
fibre 8 g8g fibre
chol 9 mg9mg chol
sodium 549 mg549mg sodium
% RDI: -
calcium 1313 calcium
iron 2323 iron
vit A 44 vit A
vit C 3232 vit C
folate 7171 folate

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

Ingredients

  • 2 jars (6 oz/170 mL) each, marinated artichoke hearts , drained2 jars (6 oz/170 mL) each, marinated artichoke hearts, drained
  • 1/3 cup drained oil packed sun dried tomatoes 1/3 cup drained oil packed sun dried tomatoes
  • 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
  • 1 onion , sliced1 onion, sliced
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 1/2 tsp pepper 1/2 tsp pepper
  • 1/4 tsp salt 1/4 tsp salt
  • 12 oz linguine 12 oz linguine
  • 1/3 cup romano cheese 1/3 cup romano cheese
  • 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley

Preparation

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.

Source : Canadian Living Magazine: April 2004

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