Pappardelle with Artichokes and Sun Dried Tomatoes
Elevate your weeknight dinner routine with this vibrant and flavorful Pappardelle with Artichokes and Sun-Dried Tomatoes. This Mediterranean-inspired pasta dish combines tender ribbons of pappardelle with briny artichoke hearts, the tangy sweetness of sun-dried tomatoes, and a luscious garlic-infused olive oil sauce. A splash of dry white wine (or vegetable broth) and fresh lemon juice add a zesty punch, while grated Parmesan and chopped parsley bring richness and freshness to every bite. Perfectly balanced and easy to prepare in just 35 minutes, this recipe is ideal for quick yet elegant meals. Serve it warm with a sprinkle of extra Parmesan for a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 12 oz Pappardelle pasta
- 14 oz Artichoke hearts (canned or jarred, drained and quartered)
- 1 cup Sun-dried tomatoes (packed in oil, drained and thinly sliced)
- 3 Garlic cloves (minced)
- 3 tbsp Olive oil
- 1 Lemon (zested and juiced)
- 0.25 cup Dry white wine (optional, substitute with vegetable broth if preferred)
- 0.5 cup Vegetable broth
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup Fresh parsley (chopped)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions, until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the quartered artichoke hearts and sliced sun-dried tomatoes. Cook for 3–4 minutes, allowing the flavors to meld.
Add the white wine (or vegetable broth) to the skillet. Let it simmer for 2–3 minutes, reducing slightly.
Pour in the vegetable broth and the juice of 1 lemon. Stir well and season with salt, black pepper, and red pepper flakes if using.
Add the cooked pappardelle to the skillet and toss to coat evenly in the sauce. If the pasta seems dry, add some of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Remove the skillet from the heat and stir in the lemon zest, grated Parmesan, and half of the chopped parsley.
Divide the pasta among serving plates. Top with the remaining parsley and additional Parmesan, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 5.5 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 421 mg | 32% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 627 mg | 13% | |
*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.
