Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds
- 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
- Salt
- 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
- 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
- 1 cup chopped toasted almonds
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
- 2 tablespoons olive oil
- This recipe is vegan
- Produce
- Almonds, toasted (1 cup)
- Artichoke hearts (1 14-ounce jar)
- Lemon, zest (1 teaspoon)
- Parsley, fresh leaves (1/2 cup)
- Tomatoes, sun-dried (1/2 cup)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Olive oil (2 tablespoons)
- Salt (1)
- Pasta & Grains
- Fusilli pasta (1 pound)
- Drinks
- Lemon juice (1 tablespoon)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published May 31, 2012 (8 months ago).
334 people saved this recipe.
