Pasta with Asparagus and Marinated Artichoke Hearts

bunch of asparagus

This simple pasta dish, filled with flavorful asparagus and artichokes,  is sure to please at the dinner table in late spring and early summer. Serve with a salad featuring chickpeas (I especially like this with Chickpea Salad with Roasted Peppers, Tomatoes, and Basil) and fresh corn on the cob.

Serves: 4 to 6

  • 10 to 12 ounces pasta twists (rotelli, rotini, or cavatappi)
  • 1 pound asparagus
  • 12-ounce jar marinated artichoke hearts, with liquid, chopped
  • 2 large firm, ripe tomatoes, diced
  • 1/4 cup sliced sun-dried tomatoes
  • 1/4 cup chopped fresh parsley, or more, to taste
  • 1/4 cup Vegan Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Cook the pasta in rapidly simmering water until al dente, then drain.

Meanwhile, trim the woody bottoms off of the asparagus stalks. Scrape the bottom halves of the stalks with a vegetable peeler if they aren’t slender, then cut them into approximately 1 1/2-inch lengths. Steam in a medium skillet with a small amount of water until bright green and tender-crisp, then drain.

Combine the cooked pasta and steamed asparagus in a serving bowl with the remaining ingredients and toss well. Serve at once or let cool somewhat and serve just warm.

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4 comments on “Pasta with Asparagus and Marinated Artichoke Hearts

  1. Ruchama

    This sounds delightful and delicious. Could you post or refer me to a good recipe for marinating canned or frozen artichokes. It’s impossible to find these kosher where we are and I’d love a dependable way to marinate my own. Also if we make this dish on Friday afternoon to serve Saturday, would it be better to store the asparagus and other ingredients separately mix them together on with the pasta on Saturday;or mix everything together on Friday and bring the whole thing to room temperature on Saturday?

  2. Ruchama

    Thanks. I figured it was easy, but I want to do justice to this delicious looking recipe. How long do you think I can keep artichokes in the marinade? I could do a couple of cans at a time and have them on hand, but I don’t want them to get too mushy.

  3. Nava Post author

    Ruchama, I just realized I never responded to this. You can keep the artichokes in the marinade for several days, but by now, you’ve probably already figured this out!

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