Artichoke and Sun-Dried Tomato Linguine

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

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

Method

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 facts <b>Per serving:</b> about

  • Sodium 549 mg
  • Protein 16 g
  • Calories 481.0
  • Total fat 13 g
  • Cholesterol 9 mg
  • Saturated fat 3 g
  • Total carbohydrate 76 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 71.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Artichoke and Sun-Dried Tomato Linguine