Sun-Dried Tomato & Artichoke Pasta
A vibrant pasta dish with sun-dried tomatoes, artichoke hearts, and garlic in a light olive oil sauce, ready in minutes. This italian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/4 cup, oil-packed, chopped sun-dried tomatoes
- 1/2 cup, drained and quartered artichoke hearts
- 2 tbsp, chopped fresh parsley
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil, add 8 oz spaghetti, and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant (do not brown).
- Step 3: Stir in 1/4 cup chopped sun-dried tomatoes, 1/2 cup quartered artichoke hearts, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper, then add the drained spaghetti and 2 tbsp reserved pasta water, tossing until the sauce coats the pasta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & Artichoke Pasta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Dried Tomato & Artichoke Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Artichoke Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato & Artichoke Pasta for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sun-Dried Tomato & Artichoke Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
