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.
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.
- 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
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.