Herbed Vegetable & Artichoke Pasta
Marcy Perkunas
Perfect summer pasta bursting with fresh veggies & zesty herbs. Savory artichokes & tangy vinaigrette really wake up your taste buds
ingredients
- 1/2 lb dry conchiglie or penne pasta
- 6 Tbsp extra-virgin olive oil
- 1 9oz box frozen artichoke hearts, thawed & quartered
- 2 cups (6oz) green beans, cut into 2 inch pieces
- 1/4 cup sherry vinegar
- 2 Tbsp honey
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup kalamata or black olives, crushed or quartered
- 1/4 red onion, thinly sliced
- 1 tsp oregano
- 1 tsp thyme
- 1/4 cup coarsely chopped flat-leaf parsley
- 10 oz orange, yellow, & variegated tomatoes, cut into wedges
directions
- 1
1. Cook pasta in lightly salted water & drain. Heat 1 1/2 Tbsp olive oil in a skillet over medium-high heat. Add artichoke hearts & cook, stirring occasionally until golden, about 4 minutes
- 2
2. Transfer artichokes to a large bowl, then cook green beans in skillet for 2 minutes; add beans to artichokes & remove skillet from heat. To make vinaigrette, stir together vinegar, honey, salt & pepper in skillet, gathering browned bits from bottom of pan. Whisk in remaining olive oil.
- 3
3. Add pasta, olives, onion, oregano, thyme & parsley to bowl with artichokes & beans & toss. Coat with vinaigrette, then gently stir in tomatoes.
Source: Marcy Perkunas
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