Best Artichoke Tomato Pasta Recipes

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring it to a rolling boil.
• While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
• Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
• Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
• Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

ARTICHOKE TOMATO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley.

DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA

Steps:

• Boil pasta according to directions.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Add onions and garlic. Cook until softened.
• Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
• Stir in heavy cream.
• Let this simmer for five minutes.
• Pour over cooked al dente pasta.

CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA

Steps:

• Cook Bowties according to package directions.
• Reserve 1 cup of the cooking water.
• Heat oil in a large pan.
• Add garlic and onion, cook until translucent.
• Add tomatoes and roasted peppers.
• Cook for 3 minutes; stir in red pepper flakes.
• Add artichoke hearts and cook for 3 minutes.
• Add whipping cream and asiago cheese.
• Allow to simmer until it starts to thicken.
• Stir in basil and green onion.
• Season with salt and pepper if desired.
• Toss with bowties.
• Add 1 cup reserved pasta water to make it saucier.

CHICKEN ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• 1. Cook pasta in boiling water until done. Drain. 2. Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes. 3. Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.

SUN-DRIED TOMATO, ARTICHOKE, CASHEW AND PASTA SALAD

Steps:

• Drain sun-dried tomatoes, reserving 1 Tbsp liquid. Chop sun-dried tomatoes and set aside. Combine reserved oil, olive oil, lemon juice, garlic and salt and pepper. Stir in the chopped tomatoes, artichokes and cashews. Add tortellini and toss to combine. Let salad stand at room temp for 1 hour to allow flavors to blend, or chill overnight.

TOMATO, ARTICHOKE & BASIL PASTA

Steps:

• 1. Bring a large pot of water to a boil and season with a generous tablespoon of kosher salt. Add the pasta and cook according to package directions until al dente - just slightly firm to the bite. Drain the pasta, reserving 1 cup of the cooking water. 2. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and cook 1 minute. Add the tomatoes and saute about 5 minutes or until they just begin to burst. Add the artichokes with some liquid from the jar (about 1/4 cup). Cook another 5 minutes to heat through. 3. Place the cooked pasta in a large serving bowl. Scrape the tomatoes and artichokes into the pasta and toss. If the mixture seems too dry, add some of the reserved pasta cooking water. Add the fresh mozzarella and basil leaves. Season with salt and freshly ground black pepper.

LIGHT ARTICHOKE TOMATO PASTA SAUCE

Steps:

• Sautee garlic and onion and garlic in 1/2 tablespoon of olive oil over medium heat for 2-5 minutes (until soft).
• Add additional 1/2 tablespoon of olive oil and mushrooms and sautee for another 5 minutes, until mushrooms are tender.
• Add additional ingredients, bring to a boil, reduce heat, cover for 15-20 minutes.
• Serve over your favorite style whole wheat pasta.

ROASTED TOMATO & ARTICHOKE PASTA

Steps:

• Preheat oven to 400° F.
• Cook pasta according to package directions.
• Drain; return to pot. Toss with 1 T olive oil.
• In a bowl, toss artichoke hearts, tomatoes, olives, fresh herbs, crushed red pepper flakes with olive oil. Toss to coat.
• Roast tomato medley for 5-7 minutes or until the tomatoes are sizzling and begin to burst.
• Transfer pasta and tomato medley to a serving dish. Add fresh basil and parmesan cheese Toss to combine. Drizzle with a little olive oil if desired. Serve!

ZESTY TOMATO & ARTICHOKE PASTA

Steps:

• Bring a large pot of water to a rolling boil over high heat. When it reaches a boil, add the pasta, and continue to let it boil for 7-10 minutes, or until the pasta is tender. Drain the cooked pasta in a colander. While waiting for the pasta to cook, prepare the (not) Sun Dried Tomat Sauce according to the directions here. Once the sauce is finished, add the fresh spinach, stir, and cook it over low until the spinach wilts (1-2 min.). Drain the artichoke hearts, roughly chop them, and then add them to the skillet with the tomato sauce and spinach. Once the pasta is cooked and drained, add it to the skillet with the sauce, and stir until everything is coated and combined. Serve hot with a sprinkle of parmesan cheese over top if desired.

ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Sautee garlic in olive oil for a minute or two, then add the red peppers and basil. Cook for another minute or two, then add the tomatoes, artichoke hearts, olives and basil and allow to cook until heated through, stirring frequently. Toss with cooked pasta and enjoy!