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Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds
Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Fusilli pasta with zesty marinated artichokes, sun-dried tomatoes, and crunchy toasted almonds.
Ingredients:
  • 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
  • Salt
  • 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
  • 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
  • 1 cup toasted almonds, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh parsley leaves, chopped, loosely packed, more or less to taste
  • 2 tablespoons extra virgin olive oil
Instructions:
  • Cook the pasta al dente: Boil salted water in a large pot. Add pasta and cook according to package instructions, minus 2 minutes. Pasta should be firm yet cooked through. Prep other ingredients while pasta cooks.
  • Combine the flavorful marinated artichoke hearts, savory sun-dried tomatoes, crunchy toasted almonds, and bright lemon zest in a spacious bowl.
  • After the pasta is cooked, drain it and toss it with the artichoke hearts in the bowl along with sun-dried tomatoes. Mix gently to combine.
  • Enhance flavor: Sprinkle lemon juice, parsley, and black pepper over the pasta. Toss to combine. Add sun-dried tomato oil and olive oil, toss again. Adjust seasoning to taste. Serve warm or make ahead and reheat when ready.

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