Lemon Sun-Dried Tomato Pasta with Artichoke Hearts
A light pasta full of zesty earthy flavors that easily comes together in 20 minutes!
Servings: 6
Calories: 397kcal
Print Recipe
Equipment
- 1 pot
- 1 skillet
Ingredients
- 1 lbs pasta (uncooked)
- 2 lemons (juiced)
- 1 cup sun-dried tomatoes (chopped)
- 1 cup marinated artichoke hearts (chopped)
- 4-6 cloves garlic (chopped)
- ¼ tsp salt and pepper (or to taste)
- 1 tbsp nutritional yeast (optional topping)
- 1 tbsp hemp seeds (optional topping)
Instructions
- Boil 1 lbs pasta according to package directions.
- Chop 1 cup sun-dried tomatoes, 1 cup marinated artichoke hearts and 4-6 cloves garlic.
- In a skillet, 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 juice of 2 lemons over the pasta, add ¼ tsp salt and pepper, toss and serve.
- Optional: Top with 1 tbsp nutritional yeast and 1 tbsp hemp seeds for added protein and nutrients.
Notes
Feel free to use your choice of pasta. We found this fun shape called trottole.
Nutrition
Serving: 6g | Calories: 397kcal | Carbohydrates: 73g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 249mg | Potassium: 880mg | Fiber: 7g | Sugar: 10g | Vitamin A: 515IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 4mg