A light pasta full of zesty earthy flavors
I first made this recipe with my younger sister, back when I was vegetarian and lived in Little Havana, Florida. I remember us coming up with this recipe in my tiny hot kitchen. Not wanting to turn on the oven in the middle of summer in south Florida, we opted for a simple pasta dish with ingredients I already had at home.
Since I've always enjoyed a good cheese board and tapas, I typically almost always had a jar of sun-dried tomatoes and artichoke hearts. Before even tasting this recipe, I knew I would love it. It has all the flavors I enjoy. The sweet sun-dried tomatoes, earthy artichoke hearts, and citrus from the lemon juice makes this such a flavorful dish that's sure to impress. Plus, with easy store bought ingredients and a little prep, this recipe comes together in just 20 minutes!
Why You'll Love This Recipe:
- uses simple store bought ingredients
- comes together in just 20 minutes!
- who doesn't love sun-dried tomatoes?
Substitutions and Add-ons:
- Make it gluten free by simply using gluten free pasta
- Add capers and/or olives, for a some more tang
- Want a little heat? Add some red pepper flakes
- Want a little cheese? crumble some vegan feta on top or some grated vegan parm
Pairing Suggestions:
- This light pasta recipe pairs lovely with a refreshing Sangria or Tinto de Verano
- Serve it with a side salad or Gazpacho
- Serve it with your favorite plant-based protein.
Storage and Reheating:
- Just like any other left over pasta, it will always be a little more dry the next day. To reheat add a splash of water.
- Personally I can eat this cold the next day. Add a little more lemon juice and it turns into a delicious cold pasta salad dish for lunch the next day.
You Might Also Enjoy These Other Pasta Recipes:
Lemon Sun-Dried Tomato Pasta with Artichoke Hearts
Ingredients
- 1 lbs Pasta uncooked
- 2 Lemons juiced
- 1 cup Sun-dried tomatoes chopped
- 1 cup Artichoke hearts chopped
- 4-6 Garlic cloves chopped
- Salt + pepper to taste
- Nutritional yeast optional topping
- Hemp seeds optional topping
Instructions
- Boil pasta according to package directions.
- Chop the sun-dried tomatoes, artichoke hearts and garlic.
- In a pan, sauté garlic, sun-dried tomato and artichoke hearts for 1-2 minutes at medium heat.
- Add the cooked pasta to the pan with the tomato and artichokes. Cook at a low-medium setting for 1-2 minutes.
- Squeeze the lemon juice over the pasta, toss and serve.
