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Lemon Sun-Dried Tomato Pasta with Artichoke Hearts

A light pasta full of zesty earthy flavors that easily comes together in 20 minutes!
Course Main Course
Cuisine American, Italian
Diet Gluten Free, Vegan, Vegetarian
Keyword Easy, Light, Quick, Summer Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 397kcal

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.
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