Monday, April 4, 2011

A Springtime Pasta

This vegetarian pasta dish is quick, easy and delicious! It has a light, fresh quality to it that's ideal for spring suppers.

Penne with Tomatoes, Pesto and Artichokes

1 6- to 7-ounce jar marinated artichoke hearts, drained and 3 tablespoons of the oil reserved
1 large onion, chopped
3 large garlic cloves, chopped
28-ounce can good-quality diced tomatoes in juice
1/2 cup prepared pesto
1 pound penne pasta, freshly cooked
1/4 cup grated Parmesan cheese, plus more for serving

1) Heat 3 tablespoons oil reserved from artichokes in a heavy large pot over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. 

2) Add tomatoes with their juice and the artichokes. Simmer sauce until thickened slightly, about 8 minutes. Stir in pesto and simmer 1 minute longer. Mix in pasta and 1/4 cup Parmesan cheese. Season with salt and pepper. Serve with additional Parmesan.


  1. Love artichokes, love pesto, love pasta. What's not to love? And it's easy!

  2. Hi Claudia - just found your blog. Turns out we have a lot of the same interests, so I'll be back to catch up on some more of your older posts! karin

  3. Claudia, I am going to try this on Saturday evening, substituting the canned tomatoes with fresh grape/cherry tomatoes. I think this dish would be good got or cold!

  4. This looks like the perfect spring.summer dish to me. Looks like it could be served hot or room temp. too. Also love the lemon cake recipe - yum!


Your comments mean so much! Thank you for visiting My Little Bungalow.

Related Posts Plugin for WordPress, Blogger...