Sun-dried Tomato & Artichoke Pasta
A hearty, flavor-packed pasta featuring roasted asparagus, tomatoes, artichokes, and sun-dried tomatoes, tossed with rigatoni in a zesty lemon butter sauce. Simple, vibrant, and perfect for any night of the week.
Servings 6 Servings
Calories 488kcal
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
Variations
Try zucchini, yellow squash, mushrooms, eggplant, baby broccoli or even sweet Italian peppers in place of the asparagus.
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.
FAQs
What’s the best type of pasta to use?
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 arugula salad tossed in olive oil, lemon juice, and shaved Parmesan.
Nutrition
Calories: 488kcal | Carbohydrates: 76g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 776mg | Potassium: 1132mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1836IU | Vitamin C: 63mg | Calcium: 67mg | Iron: 4mg