Mediterranean Pasta
Mediterranean Pasta with Artichokes, Capers and Sun-Dried Tomatoes! Ready in less than 30 minutes, this vegan pasta recipe is a must-save for busy weeknights.
Ingredients
- 12 ounces whole wheat linguine or spaghetti, or other preferred pasta
- 3/4 cup sun-dried tomatoes
- 2 tablespoons olive oil
- 1/2 large white or yellow onion, sliced into 1/2 moons
- 3 medium garlic cloves, sliced
- 14 ounces canned artichoke hearts, or 1 package thawed from frozen, drained and chopped
- 1/4 cup vegetable broth
- 1 tablespoon capers
- 1/4 cup white wine, or more broth
- 1/2 teaspoon red pepper flakes
- handful fresh parsley or basil, finely chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just under al dente, then drain, reserving 1/2 cup pasta water.
- In a separate bowl, add the sun dried tomatoes and 1/2 cup hot water. Let sit for about 10 minutes until the tomatoes rehydrate and plump up. Drain and slice into thin strips.
- In a large skillet, heat the olive oil over medium heat. Add the onion and a small pinch of salt. Cook for about 5 minutes until the onions have reduced, then stir in the garlic and cook another minute.
- Add the artichokes, sun-dried tomatoes, capers, wine, broth and red pepper flakes. Continue to stir, and cook for 10 minutes allowing the sauce reduce.
- Add the cooked pasta along with 1/4 cup reserved pasta water and toss for 1 minute to allow the pasta to finish cooking in the sauce.
- Stir in the parsley and serve.
Notes
I usually serve this with my dairy-free parmesan cheese, though regular parm also works.
Nutrition
Serving: 1servingCalories: 254kcalCarbohydrates: 40gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 511mgPotassium: 777mgFiber: 8gSugar: 10gVitamin A: 291IUVitamin C: 9mgCalcium: 41mgIron: 3mg