Artichoke and Sun-Dried Tomato Linguine

By The Canadian Living Test Kitchen

Tested till perfect

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Artichoke and Sun-Dried Tomato Linguine

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 481
pro 16 g
total fat 13 g
sat. fat 3 g
carb 76 g
fibre 8 g
chol 9 mg
sodium 549 mg
% RDI: -
calcium 13
iron 23
vit A 4
vit C 32
folate 71
  • Portion size: 4

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, 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

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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