I think I add this post or something similar about once a year. There always comes a point when you have “extras” in your fridge or pantry and it’s time to make this pasta. I change up what I use and I’ve even used mixed pastas. Use what you have is the name of the game.

In the video I used canned artichoke hearts. If I could have planned this I would have used marinated artichoke hearts. I think that would ramp up the flavor, even more.

What leftover do you have? What are you pulling from your pantry? Let me know.

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Easy Quick Dinner - Artichoke Pasta

This is almost like a kitchen sink recipe. I give you some boundaries but use what you have in your fridge and pantry.

Course: Middles

Cuisine: American

Keyword: garlic, pasta, vegetables

Servings: 0

Ingredients

• 1/2 pound dried pasta, I used tagliatelle
• 1 cup Cherry Tomatoes, sliced in half
• 1 cup Marinated Artichoke Hearts, rough chopped
• 1 bunch Fresh Asparagus
• 3 cloves Garlic, minced
• 1-1/2 tsp. Better than Boullion
• 1 Tbs. Extra Virgin Olive Oil
• Kosher Salt
• Fresh Grated Parmesan

Instructions

• Cook your pasta according to package directions. Save the pasta water. Hold just pasta off heat.

  Bring pasta water back t a boil and blanch the asparagus for about 3 minutes. You just want it to it's brightest green. Move asparagus to ice bath to stop cooking and set aside.
• In a medium saute pan, heat about 1 Tablespoon olive oil.

  Add in cherry tomatoes and let soften. Then add artichoke hearts and asparagus.

  Add better than bouillon and garlic. Cook to heat through and combine.
• Toss in pasta, and if needed a ladle of pasta water.

  Toss together to meld flavors and heat through. Season with kosher salt.

  Serve with a fresh drizzle of olive oil and fresh grated parmesan.