Creamy Sun Dried Tomato Roasted Red Pepper and Artichoke Pasta
Indulge in a symphony of bold Mediterranean flavors with this Creamy Sun-Dried Tomato Roasted Red Pepper and Artichoke Pasta. Perfectly al dente penne is coated in a lush, velvety sauce crafted from sun-dried tomatoes, roasted red peppers, and tender marinated artichoke hearts, all enriched by heavy cream and a generous sprinkle of Parmesan cheese. A touch of garlic, crushed red pepper flakes, and fresh basil adds depth and vibrance to every bite. Ready in just 30 minutes, this one-pan wonder is ideal for weeknight dinners yet sophisticated enough for entertaining guests. Serve it hot, and watch this creamy pasta dish become your new favorite comfort food.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 0.5 cup sun-dried tomatoes (packed in oil)
- 2 roasted red peppers (from a jar, drained)
- 1 cup artichoke hearts (canned or jarred, drained and quartered)
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 3 garlic cloves
- 2 tbsp olive oil
- 0.5 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh basil leaves (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Finely mince the garlic cloves and add them to the heated skillet. Sauté for 1 minute, or until fragrant.
Chop the sun-dried tomatoes and roasted red peppers into small pieces. Add them to the skillet along with the quartered artichoke hearts. Sauté for 3-4 minutes, stirring occasionally.
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.
Add the grated Parmesan cheese, crushed red pepper flakes, salt, and black pepper to the skillet. Stir until the cheese has melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.9 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
