Light Artichoke Tomato Pasta Sauce
Elevate your weeknight dinners with this vibrant Light Artichoke Tomato Pasta Sauce, a Mediterranean-inspired dish that’s bursting with flavor and easy to prepare. Sweet cherry tomatoes, tender artichoke hearts, and a fragrant medley of garlic and fresh basil come together in a light vegetable broth to create a sauce that’s both wholesome and satisfying. Perfectly balanced with a hint of crushed red pepper for optional heat, this sauce beautifully coats your favorite pasta, making each forkful a delight. Ready in just 30 minutes, this recipe is a go-to for busy nights while still feeling upscale. Garnish with freshly grated Parmesan for a finishing touch and serve with a side of crusty bread for a truly restaurant-worthy meal!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 cup Artichoke hearts, quartered
- 0.5 cup Vegetable broth
- 0.25 cup Fresh basil, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 12 ounces Pasta of choice (e.g., linguine, spaghetti)
- 0.25 cup Parmesan cheese, grated, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. 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.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the halved cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they begin to break down and release their juices.
Add the quartered artichoke hearts to the skillet and stir to combine.
Pour in the vegetable broth and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
Stir in the chopped fresh basil, salt, black pepper, and crushed red pepper flakes (if using). Adjust seasoning to taste.
Add the cooked pasta to the skillet, tossing it in the sauce to coat evenly. If the sauce appears too thick, use the reserved pasta water to loosen it as needed.
Serve the pasta hot, garnished with freshly grated Parmesan cheese and additional basil, if desired.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 13.8 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1006 mg | 77% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1899 mg | 40% | |
*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.
