If you're craving a comforting yet light pasta dish that celebrates fresh vegetables and bold Mediterranean flavors, this Roasted Artichoke and Sun-dried Tomato Pasta with Lemon Butter Sauce is calling your name.
With tender roasted asparagus, juicy tomatoes, savory artichokes, and tangy sun-dried tomatoes, each bite is a celebration of texture and taste. The lemon butter sauce adds a bright, silky finish that ties everything together.
Using a combination of fresh vegetables along with canned artichokes and jarred sun-dried tomatoes is the perfect way to enjoy a full flavored meal with a gourmet feel while saving time and your budget.
It's the perfect weeknight dinner that feels restaurant-worthy but comes together with just a few simple steps. Whether you're cooking for your family, prepping lunches, or entertaining friends, this dish is guaranteed to impress.
Jump to:
Ingredients
- Canned Artichokes- Using canned artichokes is the perfect way to fake fresh and get the great taste of this ordinarily expensive produce on the cheap and with no effort.
- Sun-dried Tomatoes packed in oil- Using some of the sun-dried tomato oil and the tomatoes adds a really rich flavor to a dish that is naturally very light.
- Fresh Tomatoes- Using fresh tomatoes adds more Mediterranean flavor and some body to the sauce since they make a lot of juice. I used larger beef steak tomatoes because I like that they had more flesh and less skin, but cherry tomatoes work as well.
- Asparagus- This adds a nice bite to the dish as well as color, and a slightly bitter-sweet flavor.
- Lemon Juice and Zest- Lemon brightens and rounds out the earthier flavors of our vegetables and gets carried through the pasta dish.
See recipe card for quantities.
How to Make Artichoke and Sun-dried Tomato Pasta
- Step 1: Place the vegetables on a sheet tray, coat in olive oil and reserved oil from sun-dried tomatoes, and season. Roast at 425° until caramelized. Approximately 25-30 minutes.
- Step 2: In a large skillet, melt butter over medium heat. Add lemon zest and juice, dry basil, and granulated garlic. Stir to combine and cook for 1 minute.
- Step 3: Pour in reserved pasta water and stir until the sauce emulsifies slightly. Then, add the roasted vegetables to the skillet.
- Step 4: Finally, add the drained pasta and toss everything together until well coated and heated through.
Hint: While the vegetables are roasting, cook the rigatoni in salted boiling water until al dente according to package instructions. Reserve ½ cup pasta water, then drain pasta.
Substitutions
Vegan- This recipe can be made vegan by simply replacing the butter with a plant-based alternative butter or extra virgin olive oil.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their I recommend keeping the canned artichokes, sun-dried tomatoes, and fresh tomatoes on the roasting sheet to make up the basic sauce, but many fresh vegetables can be substituted for asparagus if it is out of season or not your favorite.
Try zucchini, yellow squash, mushrooms, eggplant, baby broccoli or even sweet Italian peppers in place of the asparagus.
FAQ
Rigatoni is ideal because the ridges catch the sauce and the veggies tuck nicely into the tubes. However, penne, cavatappi, or even fusilli will work well too.
Serving Suggestions
- Top it off with grated Parmesan, Pecorino Romano, or a sprinkle of vegan cheese for added richness.
- Add protein with grilled chicken, shrimp, or a scoop of white beans for a more filling meal.
Round out the meal with a simple caprese salad or an arugula salad tossed in olive oil, lemon juice, and shaved Parmesan.
Storage
This dish can be kept in an airtight container in the refrigerator for up to five days.
Reheat gently in a skillet with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts, stirring in between.
Related
Looking for other recipes like this? Try these:
Stay in the Know! Follow Delicious by Design on Facebook for new recipes and cooking tips! Love this recipe? Leave a 5 Star Review!
📖 Recipe
Sun-dried Tomato & Artichoke Pasta
Equipment
- 1 Baking Sheet for roasting vegetables
- 1 Large Pot for cooking pasta
- 1 Large Skillet for combining all the ingredients
- Knife, cutting board
- Colander
Ingredients
Oven Roasted Vegetables
- 14 Ounces Canned Artichoke Quarters or hearts
- 7 Ounces Sun-Dried Tomatoes Julienne
- 2 Tablespoons Oil from Sun-dried Tomatoes
- 2 Tablespoon Extra Virgin Olive Oil
- 1 Pound Asparagus trimmed, cut into 1 inch pieces
- 1 Pound Tomatoes quartered
- 1 Teaspoon Coarse Salt
- 1 Teaspoon Granulated Garlic
- ¼ Teaspoon Red Pepper Flakes
- ½ Teaspoon Dry Basil
Pasta Sauce
- 2 Tablespoons Butter
- 1 Lemon zest and juice
- ½ Teaspoon Dry Basil
- ½ Teaspoon Granulated Garlic
- Salt and Black Pepper to taste
Pasta
- ½ Cup Pasta Water reserved
- 1 Pound Rigatoni Pasta
- Parmesan Cheese garnish, optional
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine asparagus, tomatoes, artichoke quarters, sun-dried tomatoes, sun-dried tomato oil, olive oil, salt, garlic, red pepper flakes, and basil. Toss well to coat.
- Spread evenly on a large baking sheet. Roast for 25-30 minutes, stirring halfway, until veggies are tender and slightly caramelized.
- While the vegetables are roasting, cook the rigatoni in salted boiling water until al dente according to package instructions. Reserve ½ cup pasta water, then drain pasta.
- In a large skillet, melt butter over medium heat. Add lemon zest and juice, dry basil, and granulated garlic. Stir to combine and cook for 1 minute.
- Pour in reserved pasta water and stir until the sauce emulsifies slightly. Then, add the roasted vegetables to the skillet.
- Finally, add the drained pasta and toss everything together until well coated and heated through.
- Serve warm, garnished with fresh basil or grated Parmesan cheese if desired.
Notes
- Top it off with grated Parmesan, Pecorino Romano, or a sprinkle of vegan cheese for added richness.
- Add protein with grilled chicken, shrimp, or a scoop of white beans for a more filling meal.
- Round out the meal with a simple arugula salad tossed in olive oil, lemon juice, and shaved Parmesan.
Nutrition
Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.
Diana Reis says
My family loved this!